1 (14 ounce) can organic cream of mushroom soup
1 (8 ounce) can green beans, drained
1 onion, diced
1 teaspoon dried parsley
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole kernel corn
2 cups shredded Cheddar cheese
1 (8 ounce) package sliced mushrooms
In a large pot heat broth over medium heat, cook cream of mushroom soup until very lightly browned, stirring constantly. Reduce heat to medium. Add green beans and onion. Reduce heat to low. Stir in hot parsley, garlic, salt, pepper and casserole. Bring to a boil; reduce heat to low. Simmer for about 15 minutes, stirring occasionally. Remove from heat; stir in mushroom mixture.
Stir in cheese and mushrooms. Bring to a boil; reduce heat to medium. Adjust seasoning. Serve over warm tortillas.