Green Bean Casserole (No Cream of Mushroom Soup)

I have not made a green bean casserole for Thanksgiving in years, because I don't much care for cream of mushroom soup. But I found this recipe and thought I would give it a chance. I omitted the nutmeg the recipe called for, as nutmeg has a limited use in my recipes and this wasn't one of them. My future grandson-in-law raved about it. So here it is, Michael, just for you.

½ lb bacon, diced

2 cloves garlic, minced

2 Tbs flour

1 cup chicken broth

1 cup half and half

½ t black pepper

¼ t nutmeg (I omitted this)

3 (15 oz) cans French style green beans, drained

1½  c French fried onions

In a large skillet over medium heat, cook the diced bacon until crispy. Do not drain the grease.*

Stir in flour until dissolved, about 3 minutes. Add garlic and sauté very lightly. You must not let it burn, which it does quickly. Pour in chicken broth, half and half, pepper, and nutmeg, if using. Bring to a boil and simmer until thickened, about 3 minutes.

Combine green beans and bacon mixture. Pour into a lightly buttered 9x13 Pyrex pan. 

Bake for 15 minutes at 450 degrees. Remove from oven and sprinkle with French fried onions over the top. Return to the oven for 5 minutes before serving.

*To reduce the amount of fat in this recipe, you can use just 2 Tbs of bacon grease, draining the rest.