I heard about this green bean casserole recipe for years and never tried it.

What could be so good about a green bean casserole I thought?

Well, it is good, very good in fact, and very easy to put together.

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:
1 can cream of mushroom soup (use low fat if you prefer)
1/2 cup milk
1 teaspoon soy sauce
dash pepper
4 cups cooked cut green beans (See Variations)
1 1/3 cups French Fried Onions

Directions:
Preheat oven to 350ºF.

Mix soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2 quart casserole.

Bake for 25 minutes or until heated through. Stir and then sprinkle with remaining onions. Bake 5 minutes more.

• Use 1 - 16 to 20 ounce bag of frozen green beans, 2 - 9 ounce packages of frozen green beans, 2 - 14 to 16 ounce cans, or about 1 1/2 pounds of fresh green beans for this recipe.
• If using fresh green beans follow these easy tips. Refrigerate unwashed fresh green beans in an airtight container for up to four days.
• To quickly cut fresh green beans, bunch together a handful and cut crosswise or diagonally into 1 inch pieces.
• When cooking, bring out the flavor by adding a pinch of sugar to the cooking water. Cook until tender crisp, but not overdone.
• Here's a tip! A woman who has worked at a fresh vegetable market for years told me that just mixing fresh steamed green or yellow beans with the undiluted cream of mushroom soup and heating it up is delicious. I haven't tried that yet, but if you are in a hurry it sure sounds worth a try.

Serves 6.