2 1/2cupsFrench's Fried Onionsdivided (save 1/2 cup for topping)
Preheat oven to 350 degrees F.
*If using fresh green beans: Boil water in a sauce pan over medium-high heat and cook green beans for about 5 minutes. Drain and rinse under cold water and set aside.
*If using canned green beans, drain and set aside.
Fry diced bacon in a large skillet until crispy. Transfer to a plate lined with paper towels. Wipe out most of the grease from the skillet, leaving about a tablespoon behind.
Add mushrooms to the leftover bacon grease and cook for several minutes or until they begin to soften. (If you don't want to cook in the bacon grease, use a clean skillet). Add minced garlic to the pan and continue to cook with the mushrooms for 2-3 minutes.
In a large bowl, combine all ingredients, reserving 1/2 cup pf the fried onions and a handful of bacon pieces. Pour into a 2-quart casserole dish and smooth the top.
Bake at 350 degrees for 30 minutes or until mixture is hot and bubbling.
Add remaining fried onions and bacon on top of casserole and cook for an additional 5-10 minutes.
Refrigerator: Cool completely, then place leftovers in an airtight container and store in the fridge for up ro 3-4 days.Freezer: Cool completely, wrap the dish tightly with plastic wrap, then cover tightly with foil. Label and freezer for up to 6 months.Reheating: Thaw in the fridge overnight and reheat in a 350 degree F oven. Small portions can be reheated in the microwave.Make Ahead: The casserole can be prepared up to 24 hours in advance. Just before baking, cool completely, then cover tightly with foil or plastic wrap. Store in the refrigerator. Let the casserole sit out on the counter while the oven preheats, or add an extra ten minutes to the cook time. To make and freeze an unbaked casserole, follow the same instructions, but place it in the freezer for up to 6 months. Be sure to use a dish that is both freezer safe and oven safe.