Pantry Shelf Casserole - cooking recipe

Ingredients

2 cans green beans, drained
1 can cream of mushroom soup
1/2 can Pet milk
onion juice
Tabasco sauce to taste
salt and pepper
Lea & Perrins sauce
celery salt
1 can French fried onions
grated cheese

Preparation

Empty beans in casserole dish.
Dilute soup with milk and season with next 6 ingredients.
Pour this over beans and bake for 30 minutes at 350\u00b0.
Just before serving, put a layer of cheese on top.
Next add onions on top of cheese and return to oven to melt cheese.