Category: Side Dish
INGREDIENTS:
- 8 strips bacon, cooked crisp
- 1/2 onion, finely diced
- 1+1/2 cups chopped baby bella mushrooms
- 3 tsp garlic, minced
- 2 (10.5-ounce) cans cream of mushroom condensed soup
- 1/4 C milk
- 1 C shredded cheddar Jack cheese
- 1+1/2 Tbs. Steak Dust seasoning
- 4 (14.5-ounce) cans French style cut green beans, drained
- 1+1/2 C French fried onions
DIRECTIONS:
- 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 in reserving about 2 tablespoons for garnish. Stir to combine. Stir in the milk and cheese and Steak Dust. Stir until the cheese is melted. Fold in the green beans until well combined.
- Pour the mixture into the prepared dish. Top with the fried onions and garnish with 2 tablespoons crumbled bacon. Bake, uncovered, for 30 minutes or until the casserole is hot and bubbly.
