Directions

Place the green beans in the bottom of your slow cooker.
In a mixing bowl, combine the cream of mushroom soup, milk, sour cream, and chopped onion. Stir until well blended.
Pour the soup mixture over the green beans in the slow cooker.
Add the crumbled bacon and shredded cheddar cheese on top.
Sprinkle garlic powder, salt, and pepper over the mixture.
Cover and cook on low for 4-5 hours or until the green beans are tender.
About 30 minutes before serving, sprinkle the French fried onions on top and cover again to allow them to warm up and become crispy.
Serve hot and enjoy!
Variations & Tips
For a vegetarian version, simply omit the bacon and use a vegetarian-friendly cream of mushroom soup. You can also add sliced mushrooms or diced bell peppers for extra flavor and texture. If you prefer a spicier kick, try adding a pinch of cayenne pepper or some chopped jalapeños. For a lighter version, use low-fat milk and reduced-fat sour cream. This recipe is quite forgiving, so feel free to experiment with different cheeses or add some cooked chicken for a protein boost.