Ingredients:

  • 2 lbs frozen cut green beans
  • 4 oz cream cheese, softened
  • 21 oz condensed cream of mushroom soup
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 6 slices bacon, cooked and crumbled
  • 1 tsp soy sauce
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
  • 2 cups French fried onions, divided

Instructions:

  1. Prep the bacon. Fry the 6 slices until crispy, then crumble them into small bits.
  2. Soften the base. Whisk the 4 oz cream cheese, 21 oz mushroom soup, 0.5 cup sour cream, and 0.25 cup milk in a large bowl.
  3. Season the mix. Stir in the 1 tsp soy sauce, 0.5 tsp garlic powder, and 0.5 tsp black pepper until the sauce is pale and smooth.
  4. Incorporate the beans. Fold the 2 lbs frozen green beans into the cream mixture until every bean is fully coated.
  5. Add the initial crunch. Stir in half of the cooked bacon and 1 cup of the French fried onions.
  6. Load the crockpot. Transfer the mixture to the slow cooker and smooth the top with a spatula.
  7. Cook low and slow. Set to Low for 3 hours until the edges are bubbling and the center is hot.
  8. The final layer. Sprinkle the remaining bacon and the last 1 cup of fried onions over the top.
  9. The crunch set. Cover and cook for an additional 15 minutes until the onions are fragrant and slightly browned.
  10. Rest and serve. Turn off the heat and let it sit for 5 minutes until the sauce thickens and sets.