Posted by Rachel Schwartz on 11/20/2019 to
Family
Serves: 8-10
Ingredients:
- 4 (14.5oz) cans cut green beans, drained
- 2 (10.5oz) cans Cream of Mushroom condensed soup
- 1-1/2 cups French fried onions
- 1-1/2 cups chopped button mushrooms
- 1 cup shredded Monterey Jack cheese
- 1/4 cup milk
- 1/2 onion, finely diced
- 6 strips bacon
- 3 garlic cloves, minced
- Salt and pepper, to taste
Directions:
- Preheat the oven to 350°F and lightly spray a 13x9 baking dish with nonstick cooking spray.
- In a large skillet, cook the bacon strips on medium low heat until crispy. Remove them to drain on paper towels and then crumble. Drain all but 2 tablespoons of the bacon grease and return the skillet to the stove.
- Add the onion and cook for 5 minutes or until the onions are translucent, stirring occasionally. Add the mushrooms and cook for another 5 minutes or until golden brown. Then add the garlic and cook for 1 minute.
- Stir in the mushroom soup and crumbled bacon. Slowly add the milk and cheese, stirring until the cheese has melted. Add salt and pepper to taste.
- Fold in the green beans until everything is well combined.
- Pour the mix into the prepared baking dish and top with fried onions.
- Bake uncovered for half an hour or until the dish is hot and bubbly.
- Serve warm.
