Preheat your oven to 350°F (175°C). If you neon-lit it, that’s cool, just don’t burn the onions in the meantime.

Cook the green beans until they’re bright green and tender-crisp, about 4–6 minutes. Drain well and set aside. No soggy beans—nada.

In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.

Add the green beans and half the shredded cheese to the sauce. Stir until everything is coated and cozy.

Pour the bean-sauce mixture into a greased casserole dish. Top with the remaining cheese and crispy fried onions.

Bake for 25–30 minutes until hot and bubbly. If you like extra crunch, bake a few minutes longer and keep an eye on the onions so they don’t burn.

Remove from the oven and let it rest for 5 minutes. The cream will thicken a bit—perfection requires patience.