2 lbs green beans, washed and snapped to 1"
1/2 lb white mushrooms, finely chopped
1 oz slivered almonds
6 slices bacon
4 green onions, thinly sliced whites and greens
2 1/2 TBSP flour
3 TBSP bacon grease
1 pint heavy cream
5-6 oz Gorgonzola or bleu cheese
4 oz grated Parmesan
1 can fried onions (6 oz)
Heat oven to 350 degrees.
Bring a large pot of water to a boil and blanch green beans 5-6 minutes. Spray a 13x9 pan. Place green beans, mushrooms, and almonds in a large bowl.
In a large skillet, cook bacon until crispy. Drain and return 3 TBSP of grease to the pan. Chop bacon and set aside.
Add flour to the bacon drippings and whisk over medium heat until it forms a smooth brown paste. Whisk in cream and heat just until the edges start to bubble. Add Gorgonzola, bacon, and green onions. Let cheese melt, but do not boil sauce.
Pour sauce over green beans. Stir well and pour into the baking dish. Add Parmesan and fried onions and bake in the oven until the top is brown and crispy. Let stand 10 minutes before serving.
The casserole will set after you remove it from the oven-it is normal if seems a little runny right out of the oven.
MAKE AHEAD: Follow direction up to putting casserole into the oven. Cover with foil until ready to serve. Warm in the oven 20-30 minutes until hot. Top with Parmesan and fried onions, and return to the oven until the top is brown and crispy.
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