3 tablespoons olive oil
2 (10 ounce) cans sliced mushrooms
2 (15 ounce) cans peeled and diced celery
3 (10 ounce) cans green beans, drained and rinsed
1 onion
1 green bell pepper
2 green onions
1 teaspoon salt
2 teaspoons dried garlic powder
2 teaspoons dried parsley
1 1/2 teaspoons dry mustard
2 teaspoons dried parsley
4 cloves garlic, pressed
paprika to taste
In a small bowl, warm olive oil until it is thickened. Stir in mushrooms, celery, green beans, onion, green bell pepper, green onions and salt, garlic powder. Bring to a boil, reduce heat, cover and simmer for 10 to 15 minutes. Stir into sauce mixture. Add onion, bell pepper and green onions. Top with olives.