Group Version  - Serves 4-6

3 Packets IP Mushroom Soup
12 oz. vegetable broth
1 tsp Bragg’s Liquid Aminos
1 8 oz. package fresh sliced mushrooms
1 tsp ground black pepper
1 tsp Real Salt (onion & garlic flavors work great) 
3-5 garlic cloves, minced 1-2 tsp olive oil
8 cups cooked cut green beans: 

  • 2 bags (16 to 20 oz.) frozen green beans, 4 packages
  • (9 oz. each) frozen green beans,
  • or about 3 lbs. fresh green beans 

2 Packets IP Garlic & Fine Herb Crisps, ground
1 red onion
1 tsp onion powder
1 tbsp. fresh or 1 tsp dried dill

Preheat oven to 300°F. Mix olive oil with minced garlic, dill, and salt. Slice red onion into rings and spread with olive oil mixture. Bake 15 minutes (or long enough to soften but NOT long enough to cook). If using fresh green beans, slightly steam for 3-5 minutes to soften. Stir 3 packets soup mix, vegetable broth, Braggs, black pepper, and other spices, then mix in blender with ½ mushroom slices. Turn oven up to 350°F. In 3-quart casserole dish, mix green beans, remaining mushrooms, 1 package crushed IP Garlic & Fine Herb Crisps, and soup mixture. Top with rings of warmed red onions and remaining 1 package of crushed IP Garlic & Fine Herb Crisps. Bake at 350°F for 30 minutes or until bean mixture is hot and bubbling. Ready to serve. Optional: mix before serving.

Individual Version - Serves 1

1 packet IP Mushroom Soup
1 can no salt added green beans
1 c sliced mushrooms
¼ c chopped white onion
Black pepper & sea salt to taste
1 oz. milk (instead of using milk in your coffee)

Heat green beans, mushrooms, onion, and milk on stove until milk is almost evaporated. Heat mushroom soup and pour over the top of the beans.  Enjoy!