4 strips bacon, diced
1 onion, diced
1 Tbsp. minced garlic
1 lb. mushrooms, sliced
1 Tbsp. Mexican oregano
1 c. heavy cream
1 c. Monterrey Jack cheese
2 (16 oz.) bags H-E-B Select Green Beans, thawed
1 (6 oz.) can Blue Diamond Lime n' Chile Almonds, crushed
* salt and pepper, to taste
Heat oven to 400°F. Coat a 9 x 13-inch casserole dish with non-stick cooking spray.
In a large skillet, sauté bacon until crisp. Remove bacon from pan; then add onion and garlic to bacon drippings. Drizzle tablespoon of olive oil and cook on low heat for 5 minutes, or until soft.
Add mushrooms to pan. Season with oregano, salt and pepper. Cook for 8 minutes, or until soft.
Add heavy cream and 1/2 cup cheese. Cook for 5 minutes. Add green beans and stir.
Place mixture in casserole dish. Top with bacon and almonds and remaining cheese. Bake for 20 minutes or until cheese bubbles.
No Nutritional Information Available