Approximate Dosage: 30mg per serving of beans
2 (9 ounce) packages frozen cut green beans, thawed (canned and drained green beans will work well, too)
8 slices bacon
10 cremini mushrooms, chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 (10.75 oz) can condensed cream of mushroom soup
1/2 cup shredded cheddar cheese
¼ cup cannabutter*
Salt and pepper to taste
Preheat the oven to 350 degrees F. Place green beans into a 1 quart or similar sized casserole dish.
Fry bacon in a large skillet over medium-high heat until browned and crisp. Remove and drain on paper towels. Remove some of the excess grease from the pan, leaving only enough to coat the bottom. Add mushrooms to the grease in the pan and season with garlic and onion powder. Cook and stir until tender, about 3-5 minutes.
Add the mushrooms and stir to scrape the bacon flavor from the bottom of the pan, then pour in mushroom soup. Bring to a slight boil, then reduce heat to low and stir mixture for about 5 minutes. Pour the mixture evenly over the green beans. Crumble bacon over the top and sprinkle with cheddar cheese. Cover top with fried onions, then brush the top of the onions with the melted cannabutter. Season with salt and pepper.
Bake for about 20 minutes in the preheated oven, or until the sauce is bubbling and the top of the onions are golden brown.
*Low-tolerance consumers may want to adjust the recipe and do half regular butter/half infused butter if they’re worried about potency, especially if pairing with other cannabis-infused dishes. Please enjoy responsibly!