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 onions are ...