My own recipe, inspired in part by observations of Paula Deen and Sandra Lee. The latter I normally can't stand, so I was kind of surprised when I got an idea from her I liked! . (The idea was using part of a seasoning packet in a recipe). Sauteéd Mushroom and Green Bean Casserole Ingredients 2 pkgs. washed and sliced fresh mushrooms (at least 2.5 cups) 1 (4 oz.) can sliced baby portabella mushrooms, drained 6 (14.5 oz.) cans French cut green beans, drained 1 (26 oz.) can Cream of Mushroom soup 1 (6 oz.) can French fried onions 1 cup half and half 1 packet French onion soup mix (you will only use 1 tbsp.) 1 heaping tbsp. chopped garlic 3 tsp. butter Fresh cracked black pepper (to taste) Cooking Instructions ***Pre-heat oven to 350 degrees.*** 1. Melt butter in a large sauté pan over medium heat. Add fresh mushrooms and portabellas. Stir and cover. Check and stir occasionally until the mushrooms are soft and slightly browned. 2. Drain the liquid from the mushrooms and allow the pan to cool slightly. 3. Return the mushrooms to the sauté pan, reducing the heat to low. Add 1 cup half and half, 1 heaping tbsp. chopped garlic, 1 heaping tbsp. of the French onion soup mix, and fresh cracked pepper to taste. Stir regularly until the mixture just begins to steam and bubble. Remove from heat. 4. Add the mushroom mixture to a large glass baking dish (recommended 9 x 11"). 5. Add the French cut green beans and mushroom soup. Mix until all ingredients are well incorporated. 6. Sprinkle French fried onions on top. 7. Bake in the oven at 350 degrees until the casserole is warm and bubbly and the French fried onions are slightly browned (about 30-45 minutes, depending on your oven). Enjoy!