Bacon Green Bean Casserole

1. Preheat the oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray. Set aside.
2. Bring a large pot of water to a boil. Add green beans and cook until bright green and tender, about 4-5 minutes. While the beans are boiling, set out a large bowl of ice water. When the beans are done, drain and place them in a bowl of ice water to stop cooking. Set aside.
3. To a large non-stick skillet over medium heat, add bacon. Cook for 9-11 minutes, or until crispy. Transfer the bacon to a plate. Leave about 2 tablespoons of bacon grease in the skillet, discarding the rest.
4. To the skillet with the bacon grease, add the onions and mushrooms. Cook for 3-4 minutes, or until softened.
5. Add the garlic and cook for 1 more minute. Remove from heat.
6. To a large bowl, add the bacon, cream of mushroom soup, heavy cream, salt, pepper, green beans, and the onions and mushrooms mixture. Stir to combine.
7. Transfer to the prepared baking dish. Bake for 30 minutes.
8. While the casserole is baking, prepare the fried onions.

Fried Onions

1. Line a large baking sheet with two layers of paper towels. Set aside.
2. To a large saucepan over high heat, add oil. Heat the oil until it reaches a temperature of 350°F. Working in batches (about 1 cup at a time), add onions. Cook, stirring constantly, until onions turn pale golden brown, 2-5 minutes.
3. Using a fine mesh strainer, carefully remove the fried onions from the hot oil. Place them in an even layer onto the prepared baking sheet. Sprinkle with salt. Repeat with the remaining onions, ensuring the oil temperature is at 350°F before each batch. Set aside.
4. After 30 minutes, remove the dish from the oven. Sprinkle the fried onions evenly on top of the casserole.
5. Return the dish to the oven and bake for an additional 10 minutes, or until the casserole is bubbly and the onions are golden brown. Serve warm.