Ingredients:

  • 2 lbs fresh green beans, trimmed and cut into 1-inch pieces
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz thick-cut bacon, cooked and crumbled
  • 1 cup shredded Monterey Jack cheese
  • 4 oz cream cheese, softened and cubed
  • 1 tsp Worcestershire sauce
  • 1 can (6 oz) French-fried onions
  • 1/4 cup chopped pecans, toasted

Instructions:

  1. Toss the trimmed green beans, condensed mushroom soup, milk, Parmesan, salt, pepper, and Worcestershire sauce into the slow cooker.
  2. Stir in the crumbled bacon and cubed cream cheese. Mix until the cubes are distributed, ensuring all the beans are coated in the sauce.
  3. Cover the pot with a tight lid.
  4. Cook on Low for 180 minutes until the beans are tender but still have a slight snap.
  5. Switch the setting to 'Warm' or turn the power off.
  6. Gently fold in the shredded Monterey Jack cheese until it's melted and glossy.
  7. Spread the French fried onions and toasted pecans across the top in an even layer.
  8. For a mahogany finish, place the ceramic insert under a broiler for 2-3 minutes. Watch it closely, as the onions burn fast.