Best Green Bean Casserole

  • Canola oil cooking spray
  • 2 bags (16 ounces each) frozen cut green beans
  • 2 jars (4.5 ounces each) sliced mushrooms, drained
  • 1 container (6-ounce) french-fried onions
  • 1/2 cup crumbled cooked bacon
  • 2 teaspoons table-blend seasoning
  • 2 cans (10.75 ounces each) condensed cream of mushroom soup, Campbell’s®
  • 5 ounces processed cheese, cut into 1-inch cubes

Coat a 4-quart slow cooker with cooking spray. In slow cooker, stir together green beans, mushrooms, half of the french-fried onions, the bacon, and seasoning until combined.

In a medium bowl, stir together mushroom soup and processed cheese until combined. Pour over vegetables in slow cooker.

Cover and cook on Low setting for 3 to 4 hours.

Thirty minutes before casserole is done, preheat oven to 375 degrees F. On a baking sheet, spread the remaining french-fried onions in a single layer. Bake in preheated oven for 20 minutes. Before serving, sprinkle onions over casserole.

  • Yields: 10 servings
  • Preparation Time: Prep 15 minutes Cook 3 to 4 hours (Low) Bake 20 minutes
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