Green Bean Casseroles are always good holiday comfort food. I wanted to kick it up a notch by using fresh green beans, fresh baby portabella mushrooms, onion, swiss cheese, bacon, roasted garlic, and a dash of nutmeg. All I can say is WOW - I will be making this more often.
1Preheat oven to 350 degrees. Cover a casserole dish with aluminum foil. (optional - I like easy clean up). Slice the top off the head of garlic place in dish and drizzle with olive oil. Bake 20 minutes. Add bacon slices and cook until bacon is done and garlic is roasted; about 10 additional minutes. Remove from dish and set aside to cool.
2In a large skillet pour the bacon grease and olive oil from casserole dish. On medium heat add green beans. Sautee until tender-crisp about 15 minutes. Add minced onion and mushrooms and continue to cook another 5 to 7 minutes until mushrooms are done. Remove skillet from heat.
3In a large mixing bowl squeeze roasted garlic cloves from head of garlic and mash into a paste.
4To the bowl add cream of mushroom soup, sour cream, nutmeg, and pepper. Stir until well combined.
5Add green bean mixture, potato chips, 1/4 cup french fried onions, bacon-crumbled, and shredded swiss cheese. Fold gently until well combined.
6Pour mixture back into casserole dish and bake 25 minutes - covered. Remove cover, top with the rest of the french fried onions and bake another 5 minutes.