Ingredients:

  • 1 lb fresh green beans, trimmed and cut into 1-inch pieces
  • 6 slices thick-cut bacon, diced
  • 8 oz sliced baby bella mushrooms
  • 1 small yellow onion, finely diced
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1 cup sharp cheddar cheese, shredded
  • 1 tsp Worcestershire sauce
  • 1 cup crispy fried onions
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instructions:

  1. Place diced bacon in a cold skillet over medium heat. Fry until the bacon is mahogany-colored and crisp. Using a slotted spoon, remove the bacon bits but leave the rendered fat in the pan.
  2. Add the diced onions and mushrooms to the bacon fat. Cook until the onions are translucent and the mushrooms have released their moisture and turned a deep golden brown.
  3. In a large mixing bowl, whisk together the condensed soup, milk, Worcestershire sauce, and shredded cheese. Fold in the green beans, sautéed mushroom mixture, and crisp bacon.
  4. Pour the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  5. Mix the fried onions with garlic powder and pepper. Sprinkle evenly across the top of the casserole.
  6. Bake at 350°F (175°C) for 25-30 minutes until the edges are bubbling and the topping is a deep golden brown.