1/2 can Campbells Cream of Mushroom Soup 2 - 3 cans of cut green beans, drained heavy whipping cream salt & pepper 2 c.+ French Fried Onions

Whisk 1/2 can cream of mushroom soup and heavy whipping cream in large bowl. The amount of whipping cream required is based on your preference regarding the thickness of the "sauce". I like mine thick over soupy, so I usually add between 1/3 and 1/2 c. of heavy whipping cream. Add pepper to mixture and whisk until well blended. Add cut green beans, mixing to coat beans in mushroom soup/whipping cream mixture. Add French Fried onions and mix. Add as much of the onions as you like, but be sure you have set aside enough to top the casserole with for the last 5 minutes of cooking for a nice crunchy topping. Put mixture in casserole dish. I like to sprinkle pepper on top before baking for 30 minutes at 350 degrees. After 30 minutes, top the casserole with remaining French Fried Onions, and return to oven for 5 more minutes. Then serve.