From the Houston Chronicle:

Green Beans Oregano

6 cups green beans (frozen are fine)

6 to 8 slices crisply cooked low-sodium bacon

2 (10 3/4-ounce) cans condensed cream of mushroom soup

2 (3-ounce) cans sliced mushrooms, drained

1/2 envelope onion soup mix

1/4 to 1/2 teaspoon crushed oregano

Cook beans in unsalted water until crisp-tender. Drain. Save 2 or 3 slices bacon for garnish; crumble remaining 4 or 5 slices. In a large bowl, mix beans with crumbled bacon, condensed soup, mushrooms, soup mix and oregano. Refrigerate overnight to allow flavors to blend (very important!). Bake in a 3quart casserole in preheated 350degree oven 30 to 40 minutes. Makes 10 to 12 servings.


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