How to make it
Preheat the oven to 350°F. Spray a 1-quart casserole dish with cooking spray and set aside.
In a large pot of boiling water, add green beans and cook for 3 minutes, until bright green. Drain, then place in an ice bath to cool. Transfer to a large bowl and set aside.
Meanwhile, in a saucepan set over medium heat, whisk together the condensed cream of mushroom soup, milk, Worcestershire sauce, Lee Kum Kee Minced Garlic, Lee Kum Kee Chili Garlic Sauce and Lee Kum Kee Coarse Ground Black Pepper. Bring the mixture to a simmer, then whisk in 1 cup of the cheese until completely incorporated. Pour over the green beans and toss to coat, then transfer to a casserole dish.
Top with remaining cheese, then bake for 20 minutes, until warmed through and bubbling around the edges.
Top the casserole with fried onions and bacon and bake for an additional 5 minutes. Drizzle with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) and enjoy!