In the Kitchen: The Best Green Bean Casserole You’ll Ever Eat

For the past 3 Thanksgivings, we have been in charge of bringing this Green Bean Casserole to all of our gatherings! It is so good, and is such a hit with everyone. I was never really a fan of green bean casserole before, but this one makes everyone a fan of the classic dish! If you’re looking for a good green bean casserole with an added flair, look no further!

What you’ll need:

• 6 strips bacon

• 1/2 sweet onion, diced

• 1 1/2 cup chopped 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

Directions:

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, then crumble. Drain all but about 2 tablespoons of the bacon grease, then return the pan to medium heat.

3. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent.

4. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown.

5. Add the garlic and cook for 1 minute.

6. Stir in the undiluted mushroom soup and add the crumbled bacon back. Stir to combine.

7. Stir in the milk and cheese. Stir until the cheese is melted. Add salt and pepper to taste.

8. Fold in the green beans until well combined.

9. Pour the mixture into the prepared dish. Top with the fried onions.

10. Bake, uncovered, for 30 minutes or until the casserole is hot and bubbly.