Bacon and Almond Green Bean Casserole

6 slices thick-cut bacon

1 ½ cups whole milk

2 (10.75 ounce) cans condensed cream of mushroom soup

½ cup sliced almonds

¾ teaspoon garlic-pepper seasoning

¾ (6 ounce) can French-fried onions

4 (14.5 ounce) cans green beans (such as Del Monte® Fresh Cut®), drained

¼ (6 ounce) can French-fried onions

Preheat oven to 350 degrees F (175 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; break into 1-inch pieces.

Stir milk and cream of mushroom soup together in a large bowl. Add almonds, garlic pepper, and 3/4 can French-fried onion; stir to combine. Fold green beans carefully into mixture. Pour into a 9x9-inch ceramic or glass baking dish.

Bake in the preheated oven until cooked through and bubbling, about 20 minutes. Top with remaining 1/4 can French-fried onions; bake until onions are lightly browned, 3 to 4 minutes.