The Updated Green Bean Casserole

So I'm personally not a fan of the typical green bean casserole, commonly served at Thanksgiving. But my family likes it, so I found this updated version. With a couple tweaks, and no mushroom soup, it was well received. French style green beans are so much better than fresh cut beans . . . more authentic and just tastes better. Also, I have one of those gadgets that cuts vegetables in various uniform sizes, so very small chop is easy . . . No chunks of anything.

10 slices bacon, chopped

1 yellow onion, chopped very small

4 minced garlic cloves

8 oz shiitake mushrooms, finely chopped

⅓ cup flour

½ cup chicken broth

2 cups heavy cream

Garlic powder

Onion powder

Salt and Pepper

Pinch of nutmeg

2 oz (½ to ¾ cup) FRESH grated Parmesan cheese (not the canned sawdust)

3 cans French style green beans, drained well

1 can (or more) French's Crispy Fried Onions

In a large skillet, brown the chopped bacon. Remove bacon from pan and set aside. In the same pan, sauté the onion, garlic, and mushrooms in the bacon grease. Cook down for 7-8 minutes. Sprinkle flour over them and stir well for 3 minutes. 

Slowly stir in the chicken broth and heavy cream. Season to taste with the garlic and onion powders, salt and pepper. Add just a small pinch of nutmeg. Turn the heat to low and stir in the grated Parmesan cheese until melted.

Add the bacon and drained green beans. Stir well and pour into a buttered 9x12" Pyrex baking dish. Bake @350 degrees, uncovered, for 25 minutes. Top with the crispy onions and bake for an additional 5 minutes. Serve hot out of the oven.