The first step is to prep your green beans. Paula's recipe calls for sliced fresh green beans. I only had whole, so that's what I used (I just cut them into bite-sized pieces).

Place your chicken stock in a small saucepan on medium heat and allow it to come up to a boil.

While the chicken stock is heating up, slice your mushrooms and dice your onion.

Melt butter in a saute pan and add in mushrooms and onions. Saute for 5 minutes.

Boil green beans in chicken broth for ten minutes to par cook them and infuse them with the flavor from the broth. Drain the broth from the green beans.

To the mushrooms and onions, add cream of mushroom soup, french fried onions, green beans and house seasoning. Stir to combine.

Transfer to an oven safe dish and top with grated cheese. Bake at 350 degrees for at least 10 minutes (or until cheese is melted and bubbly).