Ingredients:

  • 3 lbs green beans, trimmed
  • 0.5 cup whole milk
  • 21 oz cream of mushroom soup
  • 1 tsp soy sauce
  • 0.5 tsp black pepper
  • 6 oz French fried onions
  • 0.25 cup grated Parmesan cheese

Instructions:

  1. Prep the beans. Trim the stem ends off the 3 lbs of green beans.
  2. Whisk the base. In a bowl, combine the 21 oz cream of mushroom soup, 0.5 cup whole milk, 1 tsp soy sauce, and 0.5 tsp black pepper.
  3. Layer the crock. Place the trimmed beans into the slow cooker liner.
  4. Incorporate the sauce. Pour the mushroom mixture over the beans and toss until every bean is coated in a velvety film.
  5. Add the first crunch. Fold in half of the 6 oz French fried onions (3 oz).
  6. Set the heat. Cover and cook on High for 3 hours until beans are tender but not mushy.
  7. Monitor the moisture. About 30 minutes before finishing, check the consistency.
  8. Apply the topping. Sprinkle the remaining 3 oz of fried onions and the 0.25 cup Parmesan cheese over the top.
  9. The final crisp. Cook uncovered for the final 15 minutes until the cheese is bubbling and onions are fragrant.
  10. Rest and set. Turn off the heat and let it sit for 5 minutes to thicken before serving.