2 Cans French Cut Green Beans, drained
2 Cans Cream of Mushroom Soup
1 tbsp Soy sauce
1 small Vidalia Onion, diced and sauteed
1 cup Portabella Mushrooms, sliced and sauteed
1 tbsp minced garlic, sauteed
2 tbsp butter
1 package of Pork & Bacon Sausage, cooked and drained
1 batch of Kickin Onion Spears
Turn oven to 400 degrees
Cook and drain pork & bacon sausage, set aside.
Fry up a batch of Kickin Onion Spears and set aside
In a casserole dish, mix soup, pork & bacon sausage, soy sauce and green beans.
In a frying pan, on medium heat, melt butter and add onions and mushrooms, cook until almost caramelized and stir in the garlic, then add to the casserole dish mixture.
Put your kickin onion spears on top, cover with aluminum foil and bake about 30 minutes or until its bubbling, then remove the cover and bake 5 more minutes to crisp up the onions.