Benson Beans

This is the "reasonable facsimile" recipe because I have never seen the original. Mrs. B used to make Benson Beans for every get-together. We loved them so much I started experimenting, and this is close enough for us. If we ever manage to have leftovers, they don't last past that evening. I even like them cold. Yes, I've got it bad.

Combine 1 can cream of mushroom soup, 1/2 cup milk, 1 tsp. chicken bouillon powder, and 1/2 tsp. salt. Toss with 3 cups frozen green beans and 1/2 cup grated mozzarella. Scrape into 1 quart slow cooker and cook on high for 1.5 to 2 hours, until beans are desired tenderness. Top with 1/2 cup grated mozzarella and cook on high until cheese is melted.

If I ever have freshly grated Parmesan (maybe 1/4 cup?) and a can of mushroom pieces when I make this, I will throw them in too. I think the original had Parmesan and mushrooms and it would only make it that much more delish.

You can also make them in the oven: Cook and drain the green beans, then toss with remaining ingredients (except second cheese amount) and put in 6 c. baking dish. Top with remaining cheese and bake at 350°F for about half an hour.

~ Seven