Servings: 8

2 cloves Garlic, chopped 2 cloves Garlic, chopped
8 oz Mushrooms, any brown, chopped (look for pre-chopped) 8 oz Mushrooms, any brown, chopped (look for pre-chopped)
4 strips Bacon 4 strips Bacon
2 Tbsp Flour, all-purpose 2 Tbsp Flour, all-purpose
2 cups Stock, any low-sodium 2 cups Stock, any low-sodium
1 cup Half and Half 1 cup Half and Half
1 lb Green beans, chopped, frozen 1 lb Green beans, chopped, frozen

Garlic / Mushrooms: Prep as directed. Store separately. (Can be done up to 3 days ahead)
Heat oven to 350F.
Heat a large oven-safe skillet over medium heat. Add bacon and fry on both sides until crisp, ~6 minutes total. Transfer bacon to a paper towel-lined plate. Drain off all but ~2 Tbsp of bacon fat. Return pan to heat.
To bacon fat, add mushrooms. Sauté until mushrooms are very tender, ~5 minutes. Add garlic and flour and stir until no dry spots of flour remain.
Add stock, while whisking. Bring to a simmer. Simmer until the sauce thickens slightly, ~3 minutes.
Stir in half and half and green beans (no need to defrost them first). Cook for 2 minutes, until the green beans start to defrost.
Season the dish with some salt and pepper.
Cover skillet tightly with foil. Transfer to oven and bake until heated through and bubbling, 25 minutes.
Remove foil and crumble bacon over top. Return to oven and cook, uncovered, for 5 minutes more.
Serve immediately.

MAKE AHEAD TIP  MAKE AHEAD TIP
The entire casserole can be assembled (just wait to bake it) up to 2 days ahead. If making ahead, it’s a good idea to store it in a glass or ceramic baking dish (don’t store the dish in cast iron - it could damage the finish). Cook it and add the bacon right before serving.  The entire casserole can be assembled (just wait to bake it) up to 2 days ahead. If making ahead, it’s a good idea to store it in a glass or ceramic baking dish (don’t store the dish in cast iron - it could damage the finish). Cook it and add the bacon right before serving.