- 6 slices thick-cut bacon
- 1 1/2 cups whole milk
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1/2 cup sliced almonds
- 3/4 teaspoon garlic-pepper seasoning
- 3/4 (6 ounce) can French-fried onions
- 4 (14.5 ounce) cans green beans (such as Del Monte® Fresh Cut®), drained
- 1/4 (6 ounce) can French-fried onions
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; break into 1-inch pieces.
- Stir milk and cream of mushroom soup together in a large bowl. Add almonds, garlic pepper, and 3/4 can French-fried onion; stir to combine. Fold green beans carefully into mixture. Pour into a 9x9-inch ceramic or glass baking dish.
- Bake in the preheated oven until cooked through and bubbling, about 20 minutes. Top with remaining 1/4 can French-fried onions; bake until onions are lightly browned, 3 to 4 minutes.
04/02/2018
recipepes.com
Bacon and Almond Green Bean Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
