In a large flat frying pan combine:
1 baseball sized onion, chopped.
3-4 baseball size Maine potatoes, sliced into 1" squares.
3 cups chopped fresh green or yellow beans.
2 cans of chicken broth.
Cover and let boil until potatoes become soft (about 15-20 minutes).
In separate small sauce pan, prepare:
1 can Cream of Chicken Soup concentrate + 1 can of milk.
1/2 teaspoon thyme.
1/2 teaspoon sage.
1/2 teaspoon rosemary.
1/2 teaspoon oregano.
1/2 teaspoon basil.
Heat, mix and stir until just barely boiling.
Pour potatoes, beans and onion mixture into 5 quart cast iron dutch oven.
Pour Cream of Chicken Soup on top, mix lightly with wooden spoon.
Sprinkle one cup Romano cheese on top.
Sprinkle 2 cups toasted bread croutons on top.
Sprinkle bread crumbs onto any left over wet spaces on top.
Place in 350 degree oven with cover on for 20 minutes.
After 20 minutes, remove cover and cook for 20 minutes or until surface is browned and toasted on top.
Remove from oven and serve.