Ingredients
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2 (16 ounce) packages frozen cut green beans (I used fresh that we put in the freezer last summer)
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1/2 cup finely chopped onion
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1 (4 ounce) can sliced mushrooms, drained
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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1 1/2 cups shredded cheddar cheese (about 6 oz)
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1/4 teaspoon pepper
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6 slices bacon, crisp-cooked, drained and crumbled
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1 (4 ounce) jar sliced pimiento, drained
Instructions
- In a 31/2 to 4 quart crock pot, combine green beans, onion, pimiento, mushrooms, soup, cheese and pepper.
- Sprinkle top with crumbled bacon.
- Cover, cook on low-heat setting for 4-5 hours or on high for 21/2- 3 hours.
- Stir before serving.