This green bean casserole is sort of a twist on the classic green bean casserole with a few additions that are optional. This is the way I serve it during the holidays or anytime to my family for a great side dish.
4 slices bacon, cooked
2 (12 ounce) packages frozen French style green beans (You can use canned or regular cut green beans or even fresh ones)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
3/4 cup milk
1 tablespoon bacon drippings, (optional)
1 cup shredded sharp cheddar cheese, divided, (optional)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 (6 ounce) French’s crispy fried onions, divided
Cook bacon, drain, crumble and set aside. Save 1 tablespoon bacon drippings. Dump the frozen green beans in a large bowl. (I don’t thaw mine first). In a smaller bowl combine the undiluted cream of mushroom soup, milk, bacon drippings, half the cheddar cheese, black pepper, garlic powder, salt and half the fried onions. Mix with a spoon and pour over green beans. Stir to combine. Spray a 9 x 13 baking dish or a two to three quart round baking dish with cooking spray and spread the green beans in the dish. Sprinkle on the other half of the cheese and fried onions and put crumbled bacon on top. Bake in preheated 350 degree oven for approximately 1 hour until hot and bubbly. Note: You won’t have to bake this long if you don’t use frozen green beans or you thaw the beans first. It will only take about 35 minutes if beans are not frozen. You only want the casserole to be hot and the cheese melted. Makes about 8 servings. Enjoy!
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