Ingredients:

  • 2 cans (10.5 oz each) Condensed Cream of Mushroom Soup
  • 0.75 cup whole milk
  • 1 tsp Worcestershire sauce
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp garlic powder
  • 0.5 cup sharp white cheddar cheese, shredded
  • 4 cans (14.5 oz each) cut green beans, drained and patted dry
  • 2 cups French Fried Onions, divided
  • 0.25 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Drain the 4 cans of green beans and spread them on paper towels. Pat them dry until no visible moisture remains.
  3. Whisk the 2 cans of mushroom soup, 0.75 cup milk, 1 tsp Worcestershire, pepper, and garlic powder in a large bowl.
  4. Fold in the 0.5 cup of sharp white cheddar and 1 cup of the fried onions.
  5. Incorporate the dried green beans into the sauce mixture gently.
  6. Transfer the mixture into a 9x13 inch baking dish and spread it into an even layer.
  7. Bake for 25 minutes until the edges are bubbling and the center is hot.
  8. Combine the remaining 1 cup of fried onions with 0.25 cup Parmesan cheese.
  9. Sprinkle the onion parm mixture over the top of the casserole.
  10. Return to the oven for 5 minutes until the topping is golden brown and crackling.