Ingredients
2 cups sour cream2 teaspoons sugar1 teaspoon salt1/2 teaspoon dill weed1 pound bacon strips, cut into 1-inch pieces2 pounds fresh green beans, cut into 1-1/2-inch pieces (6 cups)1 pound medium fresh mushrooms, quartered6 green onions, chopped1 cup slivered almonds, optional 4 garlic cloves, minced2 cups onion and garlic salad croutons1-1/2 cups shredded Monterey Jack cheese
Preparation
Preheat oven to 350°. In a small bowl, combine sour cream, sugar, salt and dill weed. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally.
Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain.
Remove bacon from stockpot with a slotted spoon; drain on paper towels. Discard drippings, reserving 6 tablespoons in pan. Add mushrooms, onions and, if desired, almonds to drippings; cook and stir over medium heat until mushrooms are tender, 4-6 minutes. Add garlic; cook and stir 1 minute longer. Remove from heat; stir in beans, bacon and croutons. Stir in sour cream mixture. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheese. Bake until cheese is melted, 10-15 minutes.
