Ultimate Green Bean Casserole
6 strips bacon
1/2 yellow onion, finely diced
1 1/2 cups chopped button mushrooms
3 cloves garlic, minced
2 (10.5-ounce) cans cream of mushroom soup
1/4 cup milk
1 cup shredded Monterey Jack cheese
salt and pepper
4 (14.5-ounce) cans cut green beans, drained
1 1/2 cups French fried onion
Prep time: 20 mins
Cook time: 30 mins
Heat oven to 350 F and lightly spray a 13-by-9 baking dish with nonstick cooking spray.
In a large skillet, cook the bacon over medium-low heat until crisp. Remove to drain on paper towels, then crumble. Drain all but about 2 tablespoons of the bacon grease, then return the pan to medium heat. Add onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the mushrooms and cook, stirring occasionally for 5 minutes or until the mushrooms are golden brown. Add the garlic and cook for 1 minute. Stir in the undiluted mushroom soup and add the crumbled bacon. Stir to combine. Stir in the milk and cheese until the cheese is melted. Add salt and pepper to taste. Fold in the green beans until well combined.
Pour the mixture into the prepared dish. Top with the fried onions. Bake uncovered for 30 minutes or until the casserole is hot and bubbly.
For more of Stacey Little’s recipes, visit SouthernBite.com.