In a large skillet or frying pan, cook the bacon (in batches if needed) over medium heat for about 3-5 minutes, flipping halfway through, or until cooked, but not crispy.
Reserve about 1 tablespoon of the bacon grease in the skillet. Drain the cooked bacon on paper towels and then chop it into pieces.
Add the sliced mushrooms to the bacon grease and cook over medium heat until softened. Drain any excess grease and set the mushrooms aside.
In a large mixing bowl, whisk the soup, cream cheese, half and half, Worcestershire sauce, garlic powder, and pepper together until combined.
Gently fold in the mushrooms, drained green beans, 1 cup of the fried onions, and about ⅔ of the chopped bacon.
Spread the green bean mixture into the 9x13” baking dish.
Bake in the oven for 30 minutes. Then top with the remaining fried onions and chopped bacon and bake for 5-10 minutes more or until the onions are golden brown.
Notes
● Store leftovers in the fridge in an airtight container for up to 3 days.
● You can use fresh or frozen green beans in this recipe if you cook them until they are tender before adding them.
● If you do not want to use cream of mushroom soup, you can use your favorite homemade recipe instead.
● You can also substitute other condensed soups for the cream of mushroom. Cream of chicken, french onion, and cheddar cheese soups would work well in this recipe.
● Store leftovers in an airtight container in the refrigerator for up to three days.