Ingredients
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 onions
Instructions
1. Preheat the oven to 350°F and lightly spray a 9X13-inch baking dish with nonstick cooking spray.
2. In a large skillet, cook the bacon over medium low heat until crisp. Remove to drain on paper towels, then crumble. Drain away all but about 2 tablespoons of the bacon grease, then return the pan to medium heat. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent.
3. 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, or just until fragrant. Stir in the undiluted mushroom soup and add the crumbled bacon back. Stir to combine. Stir in the milk and cheese. Stir until the cheese is melted. Add salt and pepper to taste. Fold in the green beans until well combined.
4. 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.
Notes
To save time, prepare the casserole filling a day in advance and refrigerate. Add fried onions and bake just before serving.
You can substitute fresh green beans for canned—just blanch them first until tender-crisp.
For extra flavor, try adding a dash of Worcestershire sauce or a pinch of cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/10 casserole
- Calories: 215
- Sugar: 6
- Sodium: 654
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0.01
- Carbohydrates: 20
- Fiber: 5
- Protein: 11
- Cholesterol: 19