1 (10 3/4) ounce can Cream of Mushroom Soup
3/4 cup milk
1/8 tsp black pepper (I also add 1/8 tsp seasoned salt and 1/8 tsp granulated garlic)
2 (14 1/2 ounce) cans green beans, drained OR 2 (9 ounce) pack frozen cut green beans, thawed
2 cups shredded cheddar cheese
6 ounce container of French’s French Fried Onions (1 cup to mix inside the recipe and the rest to top the green bean casserole)
Mix soup, milk, 1 cup French’s onions, pepper, seasoned salt, garlic, 1 cup cheese, and drained green beans.
Spray the crock-pot with a cooking spray and add the green bean mixture.
Top with the remaining cup of cheese.
Cook on low about 3 to 3-12 hours or on high 2 to 2 -1/2 hours.
Once it is heated thoroughly and BUBBLING, turn the crock-pot to warm until ready to serve.