Recipe

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• 4 1/2 cups fresh green beans, blanched and cut
• 2 (8 oz) cans condensed cream of mushroom soup
• 1/2 cup sour cream
• 2 tbsp butter
• 3 diced green onions , finely
• 2 garlic cloves, minced
• 1/3 cup white wine
• 2 tsp of goya adobo seasoning
• 2 tbsp worcestershire sauce
• 6 slices bacon
• 1 1/3 cups french's french fried onions
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup parmesan cheese
• 3 tbsp tabasco sauce (optional)
• fresh ground pepper

• 1 Preheat oven to 350°F.
• 2 In a skillet fry up bacon until crisp.Reserve 2 teaspoons of bacon grease in pan remove the rest.
• 3 Crumble bacon let aside.
• 4 Add butter to bacon grease fry onions and garlic in pan until golden do not let garlic burn.
• 5 Add green beans lightly toss to crisp in garlic and onions for 2 minutes. Its important to not let the green beans cook to long in pan otherwise they get soggy.
• 6 Remove green beans put in a large casserole dish set aside.
• 7 In same pan that bacon and green beans where cooked add cream of mushroom soup sour cream Worcestershire sauce, hot sauce and pepper.Add adobo seasoning.Let cook for 5 minutes. Then add the white wine to loosen sauce. If sauce is still too thick add a few tablespoons of water to loosen up.
• 8 Add cheeses to sauce constantly stirring. Reserve 1/2 cup of cheese for topping.
• 9 In casserole toss green beans with 1 cup of the fried onions and bacon add sauce toss to make sure every bit is covered.
• 10 Place in oven cook for 20 minutes.
• 11 Once bubbly add remaining fried onions and cheese cook for additional 10 minutes or until golden brown on top.
• 12 Let stand for 5 minutes before serving.