Ingredients

• 3 slices thick-cut bacon, diced
• ½ cup finely chopped yellow onion
• 2 cloves garlic, minced
• 12 ounces fresh button or cremini mushrooms, chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup half-and-half
• 1 cup chicken broth
• ½ cup shredded white cheddar cheese
• 1/2 cup mozzarella cheese
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 pound fresh green beans, trimmed, halved, and blanched (boil 5 minutes, place beans in ice water for a couple of minutes, drain)
• 1 can French fried onions

Directions

Coat thinly sliced onions in mixture of flour/gf alternative mixed with salt and pepper to taste. Then fry in lard until crispy but not burnt. Set aside.

In large skillet, cook bacon then set aside.  In bacon grease saute onions until carmelized then add mushrooms and cook until water has evaporated.  Add bacon back to pan and then add 1/4 cup flour to skillet and coat veggies.  Slowly add chicken broth, mixing well between drizzles.  After all broth is incorporated, add the cream slowly, stirring as it thickens. Stir in salt and black pepper.

Combine beans and sauce in a 9x13 pan, sprinkle french fried onions over the top and bake at 375 for approx. 25 minutes or until bubbling on the edges.