Recipe Prep: Preheat oven to 350ºF. Grease a large baking dish with butter or nonstick cooking spray.

1. In a large skillet, sauté the bacon over medium heat until it becomes crisp and browned. Remove the bacon from the pan and drain it on paper towels.
2. Add the French green beans and sauté for 2 to 3 minutes, until they’re just barely tender. Remove the green beans from the skillet and set them aside on a plate.
3. In the same skillet, add the butter along with the chopped shallot, garlic and thyme. Sauté for 1 to 2 minutes until they become fragrant and translucent, and the butter has completely melted. Sprinkle in flour and whisk to create a thick roux. Cook the roux, stirring constantly, for 1 minute. Deglaze the pan by adding the white wine, and by scraping any browned bits from the bottom of the pan.
4. While whisking, slowly add chicken broth and heavy cream. Bring the sauce to a gentle simmer and cook until slightly thickened – about 5 minutes. Slowly add the cheddar cheese, whisking constantly until it’s fully melted. Next add salt and pepper to taste. Add the sautéed green beans to the sauce and gently stir to combine.
5. (Optional – for those who like mushrooms.) In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced cremini mushrooms and sauté until tender, about 5 to 7 minutes. Add soy sauce to the mushrooms and stir to coat them evenly. Add the mushrooms to the green beans and stir to combine.
6. Transfer the green beans to the prepared baking dish. Top the casserole with grated Parmesan, French fried onions, and cooked bacon crumbles. Bake for 25 to 30 minutes, or until the casserole is hot and bubbly, and the topping is golden brown. Serve and enjoy.