Green Bean Casserole

Its countdown to Thanksgiving and we will start this series of recipes with this classic!

What you need:

• 6 strips bacon

• 1/2 onion, finely diced

• 1 1/2 cups chopped button mushrooms

• 3 cloves garlic, minced

• 2 (10.5-ounce) cans cream of mushroom condensed 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

Lets get started:

• Preheat the oven to 350°F and lightly spray a 9X13-inch 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 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. 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 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.

• 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.