2 pkg. frozen green beans
1 can cream of mushroom soup
1/3-1/2 c. milk
1 c. shredded Cheddar cheese
1 tbsp. chopped parsley
Generous dash crushed tarragon

Cook green beans for 10-15 minutes. Place in a greased baking dish. In saucepan, stir soup until smooth; blend in milk. Add remaining ingredients. Stir until cheese is melted. Pour over green beans. Bake at 350 degrees for 30 minutes or until green beans are tender.