Green bean casserole with bacon and cheddar

Fill a pot halfway with water, add a good amount of salt and bring to a boil over high heat.

Add the green beans and cook five minutes; drain and set aside.

In the same pot over medium-high heat, cook the bacon until crisp; remove it and leave three tablespoons of rendered fat.

Add the mushroom and onion and saute five minutes. Reduce to medium-low, add the garlic and saute 30 seconds.

Sprinkle in the all-purpose flour, mix and cook one minute.

Pour in the chicken broth while whisking and let it begin to thicken; whisk in the heavy cream, season with black pepper and salt and bring to a simmer.

Turn off the heat, mix in the medium cheddar until melted, then add the green beans.

Transfer everything to the baking dish in a single layer and top with more cheddar and the fried onions.

Bake at 350 degrees for 20 minutes.

Top with the bacon and bake five more minutes.

Let cool a few minutes before serving.