[Shannon]

Shannon’s Green Bean Casserole

1½ lbs bacon
coarse grind garlic with parsley
1½ lb mushrooms, sliced
onion powder
1 med size Vidalia (or other sweet) onion, chopped
celery salt
2 lbs fresh green beans
paprika
butter
salt & pepper

- Cut off ends of beans, rinse and boil for 20 minutes in water, drain and julienne when cooled. Set aside in casserole dish. (You can also use frozen julienned green beans in lieu of fresh, less labor intensive but not quite as tasty)

- Fry bacon until crisp. Drain & crumble over top of beans.

- Pour off excess bacon grease into container, leaving approximately 1/3 to ½ cup in pan.

- Add to this ½ cube butter, melt butter in pan over medium high heat,

- add in chopped onions and fry for a minute or two stirring occasionally

- add in mushrooms and season all with listed spices (go easy on the salt)

- sauté mushrooms and onions until well browned and golden (I like mine carmelized)

- toss gently with green beans, cover and refrigerate overnight

- re-heat in microwave or in oven, tightly covered to avoid drying out. If it gets too dry, add a couple pats of
butter or drizzle a little of the reserved bacon grease over top.
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[Sammy]

Made this last night. Didn't have the celery salt. It's really good. I'm putting this on my Thanksgiving menu.