Ingredients
- 6 slices bacon
- 2 cups mushrooms sliced
- 1 cup onion diced
- 2/3 cup half-and-half
- 1/3 cup 2% milk
- 1/4 cup full-fat cream cheese
- 1 1/4 teaspoons sea salt
- 1/4 teaspoon pepper
- 1 pound green beans trimmed
Instructions
- Preheat oven to 350°F and heat a large skillet over medium heat.
- Cook the bacon in the skillet until golden brown and crispy on each side. This takes roughly 4 minutes per side. Once cooked, transfer to a plate lined with paper towels and blot off any excess fat. Discard most of the fat in the pan, reserving about 1 tablespoon.
- Heat the skillet to medium-high and add the mushrooms and onion. Cook, stirring occasionally, until golden brown, about 3 minutes.
- Add all the other ingredients except the beans to the skillet. Bring to a boil. Stir constantly while boiling until the mixture begins to thicken, about 4 minutes. Reduce heat to medium. Cook and stir occasionally until the mixture is very thick, about the consistency of condensed soup, about 7-8 minutes.
- While the sauce cooks, bring a large pot of salted water to a boil. Add the green beans and cook until they just begin to become fork-tender, about 7-8 minutes. Drain. Pat off as much remaining water as possible with a paper towel.
- Add the green beans to the sauce and stir until well coated. Press mixture into an 8x8-inch baking pan. Bake in the preheated oven until bubbly, about 15-20 minutes.
- While the casserole bakes, place the cooked bacon in a food processor and pulse until small crumbs form. Sprinkle on the casserole and bake for an additional 5 minutes.
- Serve immediately.