Thanksgiving Green Beans

• 2 cups sour cream
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon dill weed
• 1 pound bacon strips, cut into 1-inch pieces
• 2 pounds fresh green beans, cut into 1-1/2-inch pieces (6 cups)
• 1 pound medium fresh mushrooms, quartered
• 6 green onions, chopped
• 1 cup slivered almonds, optional
• 4 garlic cloves, minced
• 2 cups onion and garlic salad croutons
• 1-1/2 cups shredded Monterey Jack cheese

1. Preheat oven to 350u0b0. In a small bowl, combine sour cream, sugar, salt and dill weed. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally.
2. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain.
3. Remove bacon with a slotted spoon; drain on paper towels. Discard drippings, reserving 6 tablespoons in pan. Add mushrooms, onions and, if desired, almonds to drippings; cook and stir over medium heat until mushrooms are tender, 4-6 minutes. Add garlic; cook and stir 1 minute longer. Remove from heat; stir in beans, bacon and croutons. Stir in sour cream mixture. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheese. Bake until cheese is melted, 10-15 minutes.

sour cream, sugar, salt, dill weed, bacon, green beans, fresh mushrooms, green onions, slivered almonds, garlic, onion, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/thanksgiving-green-beans/ (may not work)