GREEN BEANS OREGANO

MAKES 10 TO 12 SERVINGS 6 cups fresh green beans (frozen may be substituted) 6to8 slices crisply cooked low-sodium bacon 2 (10¾-ounce) cans condensed cream of mushroom soup 2 (3-ounce) cans sliced mushrooms, drained ½ envelope onion soup mix ¼to½ teaspoon crushed oregano

Instructions: 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 3-quart casserole dish in preheated 350-degree oven 30 to 40 minutes.