Bacon and Cheddar Green Bean Casserole

• 8 slices bacon, chopped
• 1/2 cup finely chopped onion
• 1 container (8 oz.) sliced fresh mushrooms
• 2 cloves garlic, minced
• 3 Tbsp. butter
• 3 Tbsp. all-purpose flour
• 1 1/2 cups milk
• 1/2 cup chicken broth
• 2 cans (10.5 oz. each) condensed cream of mushroom soup
• 1/2 cup shredded sharp white Cheddar cheese
• 4 cans (14.5 oz. each) Del Monte Cut Green Beans, drained
• Salt and pepper, to taste
• 1 can (6 oz.) prepared French fried onions

1. Preheat oven to 350F.
2. Heat a Dutch oven over medium-high heat.
3. Cook bacon until crisp.
4. Using a slotted spoon, remove bacon and drain on paper towels.
5. Discard all but 2 Tbsp.
6. bacon drippings.
7. Add onions and cook 3 minutes, stirring frequently, or until soft.
8. Add mushrooms and garlic; cook 5 minutes or until mushrooms are tender.
9. Remove from pan and set aside in a separate bowl.
10. Melt butter in the same pan; whisk in flour and cook, stirring constantly, until light golden brown.
11. Whisk in milk and broth; cook 2 to 3 minutes or until mixture is smooth and thickened.
12. Stir in bacon and mushroom mixture; cook 2 to 3 minutes or until heated through.
13. Remove from heat; stir in soup, cheese, beans and salt and pepper, if desired.
14. Pour into 9 x 13-inch baking dish (3 qt.).
15. Stir; sprinkle with fried onions and bake, uncovered, 30 minutes or until hot and bubbly and onions are golden brown.

bacon, onion, mushrooms, garlic, butter, flour, milk, chicken broth, condensed cream, shredded sharp white, del, salt, onions

Taken from www.foodnetwork.com/recipes/bacon-and-cheddar-green-bean-casserole.html (may not work)