2 tbsp. butter
1/4 c. chopped cashew nuts (2 oz.)
1 c. (10 3/4 oz. can) condensed cream of mushroom soup
1/4 c. water (I use water from beans)
1 tbsp. minced onion
1 lb. can green beans, Blue Lake

Melt butter in a sauce pan and lightly brown cashew nuts. Blend in cream of mushroom soup, water and minced onion. Heat slowly, do not allow to boil. Pour over cooked green beans.