3 c. green beans (frozen are fine)
4 slices crisp bacon
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1/4 tsp. oregano

Cook beans until barely done, drain. Mix with remaining ingredients. Save 2 slices of bacon for garnish. Refrigerate overnight to blend flavors (VERY IMPORTANT). Bake in a 1 1/2 quart casserole at 350 degrees for 30-40 minutes. (Mushrooms may be added if desired.)