Averie Cooks

-1 Preheat the oven to 425F and spray a large 2 to 3-quart casserole dish (a 9x9 or 9x13-inch pan may be used) with cooking spray; set aside.
-1 Blanching the Green Beans - Fill up a medium to large stockpot (big enough to hold the green beans) so that it has about 1 inch of water in it and bring to a boil over high heat.
-1 Add the beans, cover with a lid, turn the heat down to medium-low, and simmer for about 4 minutes to blanch the green beans. Tip - Prep your ice bath now while the beans are blanching by adding about 3 or 4 cups of ice cubes to about 3 cups water in a large bowl.
-1 After blanching the beans, using a kitchen tongs or slotted spoon, remove the blanched beans from the boiling water and add them to the ice bath; let sit while you make the mushroom sauce.
-1 Mushroom Sauce - To a large skillet, add the butter, and heat over medium-high heat to melt.
-1 Add the mushrooms and cook for 2 minutes; stir and flip nearly continuously.
-1 Add the garlic and cook for 1 minute; stir continuously.
-1 Using a rubber tipped spatula, move the mushrooms to the perimeter of the skillet, leaving an open 'hole' or area where you can now sprinkle the flour.
-1 Roux - (Making a roux means you are cooking flour with butter, which later thickens the sauce). After sprinkling the flour, allow it to. mix with the butter in the bottom of the skillet, and stir it a bit so it forms a clumpy paste. Allow it to cook for 1 minute, or until light tan in color and thickened.
-1 Stir the roux and mushrooms together.
-1 Add the reduced sodium chicken broth, milk, lite soy sauce, salt, pepper, and simmer uncovered for about 3 to 5 minutes, or until the mixture begins to thicken slightly.
-1 Add 1/2 cup cheese, and stir to combine until melted.
-1 Assembly - Remove the beans from the ice bath and evenly place them in the prepared baking dish. If desired, you can quickly blot them off once they're in baking dish with paper towels or a clean kitchen towel to remove excess moisture.
-1 Evenly pour the mushroom cheese sauce over the green beans.
-1 Top with the remaining 1/2 cup cheese.
-1 Evenly scatter the French's Crispy Fried Onions (or a similar product).
-1 Evenly top with the cooked and crumbled bacon. Bacon Tips - If you’re making this for a special holiday meal and time and energy are in short supply, I recommend fully cooked real bacon strips. So just open a package of Hormel Naturals Uncured Fully Cooked Bacon, Hardwood Smoked Fully Cooked Bacon, or another favorite brand, place it on a microwave-safe plate, cover with paper towels and in about 90 seconds it’s ready to chop and sprinkle.
-1 Baking - Bake the casserole uncovered for about 20 minutes, or until the cheese has melted, and the fried onions and bacon looks  a bit more crisped.
-1 Serving and Storage - Serve immediately or at room temp. Extra casserole will keep airight in the fridge for up to 5 days, reheat gently in the microwave, noting you will not likely achieve the crispy top again with any leftovers and reheating. I don't recommend freezing this recipe as the crispy fried onions will turn soggy upon freezing/thawing and the green beans will take on a mushy texture.