Green Bean Casserole with Bacon

In a large skillet over medium heat, cook the chopped bacon until crispy.

Drain off most of the bacon grease, leaving a small amount in the skillet. Add the steamed, drained, and chopped green beans to the skillet with the bacon.

Season the green beans with kosher salt, cracked black pepper, garlic powder, and lemon juice. Sauté for a few minutes to combine the flavors.

Stir in the cream of mushroom soup and sour cream until well combined.

Mix in most of the shredded sharp cheddar cheese and about half of the fried onions.

Whisk in the whole milk until the mixture is smooth and creamy.

Transfer the mixture to a baking dish. Bake at 350°F for 30 minutes.

Remove the casserole from the oven. Top with the remaining fried onions and more cheese if desired.

Return to the oven and bake for another 4-5 minutes, until the topping is golden brown and bubbly.