Thanksgiving Green-Bean Casserole

Homemade take on this classic Mid-west dish. It puts the old fashioned standard to shame! Worth the effort!

Ingredients:

-4 Slices of Bacon
-3 Packages of Mushrooms, Diced (I used crimini)
-3-4 TB Butter
-1 Yellow Onion, Diced
-Large Bag of Green-beans
-Olive Oil
-1 tsp Better than Bullion
-1 C Heavy Cream
-Salt
-Crispy Fried Onions

Directions:

-Heat oven to 350.
-Cook the slices of bacon on a baking sheet until crispy. Set aside.
-Turn up oven to 400.
-Spread diced mushrooms on baking sheet. Toss lightly to coat with the bacon grease. Sprinkle evenly with salt and return to oven.
-In a large saucepan, melt butter. Dice bacon and add to pan with diced onion and some salt. Stir occasionally.
-Roast mushrooms until well browned. Remove 3/4 of the mushrooms from the baking sheet and add to the saucepan with the onions.
-Add green-beans to baking sheet. Add a little oil and stir to coat. Bake until vegetables are well roasted and tender. Remove from oven and set aside.
-Turn oven down to 350.
-Add Better than Bullion to saucepan and extra butter/salt as needed. Continue to stir occasionally. When onions and mushrooms are caramelized, add cream. Simmer until well combined.
-In a food processor, blend onion/mushroom mixture until smooth. Add a few tablespoons of water if needed.
-Combine mushroom puree with roasted green-beens. Pour into a large round casserole dish and cover with a lid.*
-Bake for 20-30 minutes until mixture is bubbling.
-Remove lid and sprinkle crispy onions on top. Bake for 5-10 minutes without the lid.

*You can make this recipe the night before. Put in the fridge at this point and bake the next day!