1. First, bring a pot of salted water to a boil, then add the trimmed and cut green beans. Cook them for 3 to 5 minutes, just until they’re tender but still crisp. Drain the beans and set them aside.

2. Meanwhile, cook the bacon in a large nonstick skillet until it’s crispy, then remove it from the pan and set it aside. Wipe the skillet clean.

3. In the cleaned skillet, add the condensed cream of mushroom soup, onion soup mix, and milk. Stir until the mixture is smooth and creamy. Set the skillet over medium-low heat and let the mixture simmer. Once it’s simmering, turn the heat down to low and add the softened cream cheese. Stir everything together until the cream cheese has melted and the sauce is velvety smooth. Transfer this mixture to a large bowl.

4. Preheat your oven to 350°F and spray a 9×13 inch baking dish with cooking spray. Crumble the cooked bacon and add it to the bowl with the creamy sauce. Toss in the cooked green beans and shredded cheddar cheese, then stir to combine.

5. Transfer the green bean mixture to the prepared baking dish. In a medium bowl, mix together the French fried onions, crushed Ritz crackers, and melted butter. Sprinkle this topping over the casserole.

6. Bake for 15 to 20 minutes, or until it’s hot throughout and the topping is golden and crispy. Serve piping hot.