2 1/2CupsFresh Green BeansTrimmed & cut into 2 inch pieces
2Cans (10 oz) Cream of Mushroom Soup
1/2CupPrairie Farms half-and-half
1tspgarlic powder
1/2tspkosher salt
1/2tspblack pepper
1/2Cuponiondiced
2 1/2Cupsshredded cheddar cheesedivided
1CupFrench Fried Onionsdivided
Directions:
Preheat oven to 350°F. In a medium sized pot, bring salted water to boil. Add green beans, cook 5-6 minutes until tender-crisp. Drain water and set green beans aside.
In a large bowl, whisk together mushroom soup, half & half, garlic powder, salt, and pepper. Stir in cooked green beans, onion, 2 cups cheese and ¾ cup fried onions.
Pour mixture into a 10x12 baking dish. Top with remaining ½ cup cheese. Bake until casserole is bubbly and crusty, about 35 minutes. Remove from oven and top with remaining ¼ cup fried onions. Bake for 10 more minutes. Remove from oven and let sit 5 minutes before serving.
Cover with foil when baking to prevent fried onions from over browning. Green Bean Casserole can be made 3 days ahead of time. Cover and store in refrigerator. Reheat in oven at 300°F for 10 minutes before serving.