Homemade Green Bean Casserole with Bacon

Boil the fresh green beans in salted water until tender-crisp. Drain and set aside.

In a large skillet over medium heat, cook the chopped bacon until crispy. Do not drain the grease.

Add the chopped mushrooms and diced onion to the skillet with the bacon and grease. Sauté until the vegetables are softened.

Season the mixture with dried thyme, salt, and pepper.

Sprinkle the all-purpose flour over the mixture and stir constantly for about one minute to cook out the raw flour taste.

Slowly pour in the heavy cream while stirring to create a smooth, thick sauce.

Stir in about half of the shredded mozzarella cheese until it's melted into the sauce.

Add the cooked green beans to the skillet and stir until everything is well coated in the cream sauce.

Transfer the green bean mixture to a baking dish and spread evenly.

Top with the remaining shredded mozzarella cheese.

Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until bubbly and golden.

While the casserole bakes, heat vegetable oil in a small pot. Fry the thinly sliced shallots until golden brown and crispy.

Use a spider strainer to remove the fried shallots from the oil and let them drain on a paper towel.

Once the casserole is done baking, top it generously with the homemade crispy shallots.

Serve hot and enjoy.