16 oz. fresh or canned or frozen green beans
1 sm. can mushroom stems & pieces
1/3 c. cream soup substitute
1 1/4 c. water
1 tsp. butter
12 Harvest Crisp crackers or other low-fat crackers, rolled fine

Combine drained beans and mushrooms. In a small saucepan, cook soup mixture until thick. Add beans and mushrooms. Pour in 7 x 11 inch baking dish. Top with cracker crumbs. Bake uncovered at 350 degrees for 30 minutes. Serves 4.