2 packages (10 ounces each) frozen cut green beans
¼ cup finely chopped onion
¼ cup water
1 teaspoon salt
1 can (10½ ounces) condensed cream of mushroom soup
1 can (4 ounces) mushroom stems and pieces, drained, chopped
½ cup canned french-fried onion rings
Cook beans and chopped onion in water with salt until beans are tender, 12 to 15 minutes. Drain.
Stir in undiluted soup and mushrooms. Pour into greased 1½-quart casserole. Top with onion rings. Cover and bake at 350° F. (moderate oven) 30 minutes, or until mixture is heated through and top is brown.
Onions in mushroom sauce
6 servings
1½ pounds small yellow onions
1 cup water
1 teaspoon salt
1 can (10½ ounces) condensed cream of mushroom soup
Parsley
Peel and quarter onions. Leave very small onions whole. Simmer onions in salted water 15 to 20 minutes, or until just tender. Drain.
Add undiluted soup and simmer 10 to 15 minutes longer. Garnish with parsley before serving.
Salads and Salad Dressings
What better way to serve a variety of fruits, vegetables, even meats—than in a colorful salad? As an appetizer, a side dish, a dessert, or the main course of your meal, a salad brings lots of goodness to your table. Salads can be light or hearty, depending on the ingredients you choose.