2 cans French cut string beans
2 med. onions, chopped
1 tbsp. butter
1 tbsp. Accent
1 can cream of celery soup
1 sm. box Velveeta cheese
1/2 c. bread crumbs

Saute onion in butter until lightly browned. Simmer beans with Accent for 20 minutes. Drain off 1/4 cup of liquid, add to soup. Drain beans. Pour into casserole dish. Add soup and onions. Slice and layer cheese on top of casserole. Sprinkle with bread crumbs. Bake in 350 degree oven for 20 minutes.