3/4 + 1/2 cup shredded Cheddar/Monterey Jack cheese
1 cup dairy sour cream
1 tsp. lemon juice (or TrueLemon)
1 teaspoon dill weed
1 tablespoon white sugar
1/2 teaspoon salt
1/2 lb. bacon, cut into 1-inch pieces
10 chopped green onions (including tops)
8 oz. mushrooms, sliced
3/4 cup blanched or slivered almonds
2 cloves garlic, pressed
1 lb. frozen petite whole green beans, steamed just until tender (can use fresh, or frozen cut beans)
2 cups Pepperidge Farm onion flavored croutons
1 small can French fried onions

Stir together 3/4 cup cheese, sour cream, lemon juice, dill, sugar, and salt, set aside.

Cook bacon pieces in frying pan until browned but not crisp, remove and drain on paper towels placed in the casserole dish you will be using.

Sauté onions, mushrooms, almonds, and garlic in reserved 3 tablespoons bacon grease. Remove from heat and add sour cream mixture. Add bacon, drained green beans, croutons and French fried onions.

Wipe inside of casserole with the paper towel you drained the bacon on before removing. Spoon mixture into the greased casserole.

Note: Can be made a day ahead and refrigerated at this point.

Bake at 350°F (175°C) for 25 to 30 minutes (a little longer if refrigerated).

Sprinkle with remaining 1/2 cup Cheddar/Jack cheese and return to oven just until melted.

Submitted by: Susan Williamson