Ingredients:

  • 6 slices thick-cut bacon, diced
  • 1 small yellow onion, finely diced
  • 8 oz baby bella mushrooms, sliced thin
  • 3 cloves garlic, minced
  • 21 oz condensed cream of mushroom soup
  • 0.5 cup full-fat sour cream
  • 0.5 cup whole milk
  • 1 tsp Worcestershire sauce
  • 0.5 tsp cracked black pepper
  • 0.25 tsp cayenne pepper
  • 2 lbs frozen cut green beans, thawed and drained
  • 1.5 cups crispy fried onions, divided
  • 0.5 cup shredded sharp cheddar cheese

Instructions:

  1. Place the 6 slices of diced bacon in a cold skillet and turn to medium heat. Fry until the fat is rendered and bits are golden brown. Remove the bacon with a slotted spoon.
  2. In the same fat, toss in the onion and 8 oz mushrooms. Cook 5 minutes until mushrooms have released their liquid and browned slightly. Stir in the minced garlic and cook for just 60 seconds until fragrant but not burnt.
  3. In a large mixing bowl, combine 21 oz mushroom soup, 0.5 cup sour cream, 0.5 cup milk, 1 tsp Worcestershire, pepper, and cayenne.
  4. Add the 2 lbs of drained green beans, the bacon, the sautéed mushroom mixture, 0.5 cup of cheddar, and 0.75 cups of the fried onions to the bowl.
  5. Transfer the mixture to the slow cooker and spread it into an even layer. Cover and cook on Low for 3 hours. Note: Avoid the High setting as it can break the cream sauce.
  6. Sprinkle the remaining 0.75 cups of crispy onions over the top. Cover for 5 more minutes until the cheese is bubbly and the onions are warm.