1 (13 ounce) can whole green beans
1 (3 ounce) package instant sour cream
1 (8 ounce) package cream cheese
1 (3 ounce) package cream of mushroom soup mix
1 (8 ounce) can sour cream soup
2 eggs
1 (3 ounce) package instant vanilla pudding mix
1 cup sour cream
1 cup sour cream cheese
In a medium bowl, mix green beans, sour cream, cream cheese, mushroom soup mix and sour cream soup together. Cover and refrigerate overnight or longer for a more cake-like texture.
After 2 hours, remove the baguette from the refrigerator and place it into a serving bowl. Fold the sheet of foil over the bottom of the baguette to keep it out of the rain. Pour the green bean mixture over the top of the foil and flatten slightly.
In a small bowl, beat egg mixture, sour cream and sour cream until foamy. Beat in pudding mix, then fold in sour cream. Pour over green beans and bubble with 1/2 cup of the mushroom mixture. Refrigerate overnight.
While the green bean cake is chilling, preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) cake pans.
Turn the loaf into the pans by pulling out the molding. Spread the green bean mixture on top of the mold. Layer green beans, water and sour cream onto the sides, then layer green beans, boiling water and sour cream on top of the mold.
Bake 25 minutes in the preheated oven, or until the top is golden brown. Cool completely before flipping to the cool side. Allow to cool completely before frosting with green bean frosting. Store for up to 2 hours in the refrigerator.