BACON AND ALMOND GREEN BEAN CASSEROLE
6 slices thick-cut bacon
1½ c. whole milk
2 10.75-oz. cans cream of mushroom soup
½ c. sliced almonds
¾ tsp. garlic-pepper seasoning
1 c. grated Parmesan cheese, divided
1 6-oz. can French-fried onions, divided
2 lb. fresh string beans, trimmed, and broken into 1 to 2–inch pieces or 4 15.5-oz. cans of string beans
Cook string beans in chicken broth until tender, about 20 minutes; drain. Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes; drain well. Break into 1-inch pieces. Stir milk and cream of mushroom soup together in a large bowl. Add almonds, garlic-pepper, ¾ c. Parmesan cheese and ¾ can French-fried onions. Fold green beans carefully into mixture. Pour into a 9x9-inch baking dish. Bake in the preheated 350 degree oven until cooked through and bubbling, about 20 minutes. Top with remaining French-fried onions and Parmesan cheese. Bake until on...
To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.