• Preheat oven to 375 degrees F, grease a large casserole dish and set aside.
• Prepare a large bowl full of ice water and bring a large stock pot of water to a heavy simmer. Add in the green beans and cook for 5-7 minutes until tender and bright green. Immediately transfer to ice water to stop the cooking.
  1 1/2 - 2 pounds Fresh green beans
• In a large skillet over medium-high heat, sauté the bacon until browned. Add in the sliced mushrooms and sauté for 3-4 minutes until softened. Add in the garlic and seasonings, cook for 1-2 more minutes.
  8 ounces Thick cut bacon (about 8 slices), 1 pint Whole mushrooms, 3-4 cloves Garlic, 1 tsp Kosher salt, Fresh cracked black pepper, 1 tsp Garlic powder, 1 tsp Onion powder
• Reduce the heat to medium and sprinkle in the flour, cook for 3-5 minutes or until the flour has absorbed the bacon grease. Slowly whisk in the milk and simmer until the sauce has thickened.
  3 tbsp All-purpose flour , 2 cups Unsweetened Non-dairy milk
• Drain the green beans and pat dry to remove any excess water. Add the green beans into the sauce and fold to combine. Transfer to the prepared casserole dish and bake uncovered at 375 for 20-25.

For The Crispy Onions

• While the casserole bakes, heat vegetable oil in a large skillet or frying pan. You want about ½ to ¾ inch of oil, heat to 350 degrees.
  Vegetable oil
• Toss sliced onions in flour, add about 1/3 of the onions to the hot oil and fry for 3-4 minutes, stirring often. Remove with tongs and place on a paper towel lined plate, sprinkle lightly with salt while warm. Repeat with the remaining onions.
  2 large Yellow onions, 1/4 cup All-purpose flour
• Remove the casserole from the oven and top with crispy onions, enjoy immediately.