w/o soup .... ummmm

I think that i would simply look in my cookbook for a white sauce make it a thick one theya re useually thin med and thick.

I would before hand sautee fresh mushrooms in butter-- you can even cut the mushrooms small and have them ready to add to the cream suce when you have it done and blend it in with it --

As i think aobut it soups usually have quite a bit of salt so salt in the white sauce would be in order ....

then i would blend with my beans (I use frozen) and i like to almonds to my g-bean cassarole then top with the famous durkee french fried onion rings -- *** unless they too have msg in that case use buttered toast torn up and maybe almond pieces for a topping :)

Actually I have often made cassaroles that call for soup out of a white sauce although i can't recall actulally doing this for beans -- Usually i stand in the kitchen and say lets see ....

good luck hope this is of help --

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