I initially listed collard greens on the menu, subsequently I received a request to replace the collard greens with green bean casserole.


1 (10 ¾ oz.) can cream mushroom soup, 1/2 cup vegetable stock, 1/4 cup white onion, sliced,  1 teaspoon soy sauce, 1/4 teaspoon black pepper, 2 tablespoons salted butter, 2 cups green beans, frozen, 1½  cups french fried onions, 4 slices bacon, fried and crumbled,  ½ cup slivered almonds, 1/4 cup white mushrooms, sliced

In skillet fry bacon, set aside crumble.  In bacon grease sauté mushrooms, add onion sliced and caramelize set aside.  Mix bacon, soup, vegetable stock, soy sauce, pepper, beans, mushrooms and caramelized onions in a lightly greased casserole dish.  Bake 350 degrees for 25 minutes or until beans are done.  Stir in almonds and arrange fried onions on top of casserole.

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