Ingredients
- 2 can cream of mushroom soup (10 1/2 ounces each)
- 2/3 cup milk
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 4 cans green beans, drained (14.5 ounces each)
- 1/2 cup Parmesan cheese grated
- 1/2 cup cheddar cheese grated
- 1 can crispy fried onions, divided (6 ounces)
Instructions
- In the bottom of a 6-quart slow cooker, mix together the cream of mushroom soup, milk, onion powder, and ground pepper until well combined.
- Add in the green beans, Parmesan cheese, cheddar cheese, and half of the crispy fried onions. Stir gently until well combined.
- Cook on low for 2 hours, stirring occasionally. After cooking time is complete, stir the mixture well and add the remaining crispy fried onions on top. Cook for an additional 20 to 30 minutes.
- After the additional 20 to 30 minutes, remove the dish from the slow cooker and serve immediately.
