Cheesy Bacon Green Bean Casserole

Directions

1. Add bacon to cold, large (12″) cast iron skillet; turn heat to medium and cook until crisp, stirring occasionally, about 25 minutes.**

2. Remove bacon from skillet with slotted spoon and place on paper towel lined plate. Set aside. Pour bacon drippings into jar to save for later use and return 4 tablespoons to pan.

3. Return skillet to medium heat. Add mushrooms, onion and garlic. Cook vegetables until browned, about 5 minutes, stirring occasionally. Add 2 tablespoons bacon drippings, to pan (or butter if you are out of bacon drippings).* Add flour, salt, pepper and red pepper flakes. Stir until flour dissolves into vegetables. Cook 1 minute.

4. Add milk and stir to combine. Remove from heat, add cheese one handful at a time; stir between each addition. Once cheese is completely melted add green beans and half of cooked bacon. Stir to combine. Top with remaining bacon.

5. Serve and enjoy!

   *To Make Gluten-free:

   Mix 1/4 cup corn starch with 1/2 cup milk in resealable container. Seal and shake vigorously to create a slurry. Omit flour called for in recipe. Add remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe adding cheese and melting.

   **Shortcut method:

   Bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.