Ingredients:

  • 900g fresh trimmed green beans
  • 2 cans (297g each) condensed cream of mushroom soup
  • 120ml whole milk
  • 1 tsp soy sauce
  • 8 slices thick cut bacon
  • 1 tbsp reserved bacon fat
  • 0.5 tsp garlic powder
  • 0.5 tsp cracked black pepper
  • 1.5 cups French fried onions
  • 0.5 cup shredded sharp cheddar cheese

Instructions:

  1. Crisp the bacon. Fry the 8 slices in a skillet over medium heat for 8 minutes until the fat renders and the meat turns deeply golden. Note: Starting with a cold pan helps the fat render more completely.
  2. Drain and reserve. Remove bacon to paper towels but save exactly 1 tbsp of the warm fat.
  3. Whisk the base. In a medium bowl, combine the mushroom soup, 120ml milk, soy sauce, garlic powder, black pepper, and that reserved bacon fat.
  4. Prepare the beans. Place 900g of trimmed green beans into the Crock pot liner.
  5. Coat the vegetables. Pour the soup mixture over the beans and toss until every bean is slicked with sauce.
  6. Add the crunch. Fold in half of the crisped bacon bits and half of the fried onions.
  7. Set the timer. Cover and cook on LOW for 3 hours. Note: Cooking on high can cause the edges to brown too quickly.
  8. Add the cheese. Ten minutes before serving, sprinkle the 0.5 cup shredded cheddar over the top.
  9. Final topping. Scatter the remaining bacon and fried onions over the melted cheese.
  10. Rest and serve. Let the casserole sit uncovered for 10 minutes to allow the sauce to thicken before scooping.