Place the green beans in the bottom of your slow cooker.
In a mixing bowl, combine the cream of mushroom soup, milk, sour cream, and chopped onion. Stir until well blended.
Pour the soup mixture over the green beans in the slow cooker.
Add the crumbled bacon and shredded cheddar cheese on top.
Sprinkle garlic powder, salt, and pepper over the mixture.
Cover and cook on low for 4–5 hours or until the green beans are tender.
About 30 minutes before serving, sprinkle the French fried onions on top and cover again to warm and crisp them.
Serve hot and enjoy!
Variations & Tips
Vegetarian Version: Omit bacon and use vegetarian cream of mushroom soup.
Extra Flavor: Add sliced mushrooms or diced bell peppers.
Spicy Kick: Add cayenne pepper or chopped jalapeños.
Lighter Option: Use low-fat milk and reduced-fat sour cream.
Protein Boost: Stir in cooked chicken.
Cheese Swap: Try different cheeses like Monterey Jack or gouda.
