Ingredients
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1/2 (2.1 oz) box fully cooked sliced bacon
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1 tbsp olive oil, plus more for greasing
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1 (8 oz) pkg sliced mushrooms
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1/2 (8 oz) pkg reduced-fat cream cheese
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1 (10.5 oz) can condensed cream of mushroom soup
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1/2 cup whole milk
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1 tsp Dijon mustard
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3 (14.5 oz) cans low sodium cut green beans, drained and rinsed
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1 1/2 cups shredded sharp cheddar cheese, divided
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2 cups crispy fried onions
Steps
1
Preheat oven to 350°F. Microwave the bacon according to package directions. Let cool and crumble into small pieces.
2
Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Add the mushrooms and season with salt and pepper. Cook 5–7 min., until mushrooms are tender, stirring occasionally. Cut the cream cheese into pieces and add to mushrooms. Stir until cream cheese has melted.
3
To a greased 2.5-quart dish, add the soup, milk, and mustard. Season with salt and pepper. Whisk until smooth. Add the green beans, mushroom mixture, half of bacon, and half of cheese. Stir to coat in the sauce.
4
Smooth top with spatula. Top with the crispy fried onions plus remaining bacon and cheese. Bake 25 min., until casserole is bubbly. Let rest 5–10 min. before serving.
