Take 3 pounds of fresh green beans, snip and string them and break them in half, placing them in a colander. When all are snipped and strung, rinse them with cool water and set one third of your beans in the bottom of a crockpot, then layer on 1/2 -1 can of roasted garlic cream of mushroom soup, then top that with 1/2 C of shredded 4 Cheese blend, some chopped fine onion (or french fried onion if you prefer) add the next 1/3 of beans and repeat layers, ending with soup and cheese on top. This can be made a day ahead and stored in the crockpot insert in the refrigerator. If cooking the same day turn slow cooker up to low and cook 8 hours or on high for 4-6 hours. When you are ready to serve I garnish with french fried onions and freshly sauteed quartered Baby Bella mushrooms.
Delicious, and by making it in a slow cooker you save yourself valuable oven space during Holiday cooking.