Green Bean Bundle Casserole

This Recipe can be cut in half or altered to Serve individual Servings. Also, you can Blanch or partially cook the Green Beans for them to be less on the Fresh side and cooked more tender.
For my you tube video on this https://youtu.be/FK05-XdtSx8

INGREDIENTS:
1 Recipe of my Mushroom Cream Sauce Mushroom Cream Sauce see pic Below.
6 oz chopped Crimini Mushrooms.
1 1/4 c 1/2 and 1/2.
1 c Heavy Whipping Cream.
2 1/2 Tbsp Flour.
1 Tbsp Reduced Sodium Better than Bullion Chicken.
1/4 t Pepper.
3 Tbsp Butter.
Salt to taste after
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FOR THE BEAN BUNDLES AND ONION BED:
2 lbs Slender French Green Beans. Blanched or par steamed below. (I use a Costco’s 2 lb Pkg. You won’t use all).
8 slices of Thick Sliced Bacon..
1 Vidallia Sweet Onion Sliced thinly.
8 Oz Crimini Mushrooms divided. 1/2 thinly Sliced and 1/2 chopped.
1- 6 Oz container of French’s Crispy Fried Onions or equivalent.
Aluminum Foil to cover.
Baking Spray to spray the back of the Foil

MAKE THE CREAM SAUCE:
Follow Directions for the Sauce.
Set aside.

DIRECTIONS FOR THE CASSEROLE :
Use an 8×8 or 9×13 Casserole Dish.
Slice the Onion into thin slices and loosely line the Bottom of the Casserole Dish with them.
TO PAR STEAM BEANS: Use a Lotus Steamer in a larger Pot, pour about a cup and a half of Water in the Pot. Carefully, and keeping the Beans all in the same direction, add them to the Steamer. Bring the pot to a boil and steam the Beans until they turn that Fresh Bright Green color. Immediately remove the Pot from the Burner and run the Beans under cold Water to stop the cooking process. Lay the Beans on a kitchen Towel to Pat them dry.
*If you have an Instant Pot, you can also steam them for a minute using a glass lid, and rather than Blanch the Beans, put them on a lotus steamer and set the IP for 0 min, add your 1 c Water to the pot and DONT LEAVE… do an immediate QR after the pot comes to pressure., remove the Beans from the pot and run under Cold water to stop the cooking process. Pat them Dry.

PAR COOK THE BACON: Using a Frying Pan, partially Cook the Bacon until about 1/2 done. Reserve the Grease to pour a little over the Wrapped Beans and Onions on the Bottom of the Dish. Wrap each piece snuggly around 12-14 Green Beans.
Pour about 1 Tbsp of the Bacon Grease over the Onions in the Bottom of the Casserole Dish.

TO ASSEMBLE AND BAKE. OVEN 350°:
Gather about 12-14 Green Beans (depending on what other food your making, You can add More per serving if You want.).
Wrap one piece of Bacon around the handful of Beans. Lay the Bundle with the seam side down onto the Onions, Repeat until you fill the Pan. drizzle about a tsp of Grease over the Beans.
Pour the Mushroom Sauce over the Bacon and Middle of the Beans, you may not need it all, use your discretion and save the rest in the Refrigerator for something else.
Spray the Back of the Foil with the Baking Spray or EVOO so that the Sauce won’t stick. and then use it to cover the Casserole.
Bake on a Lower rack in the Oven at 350° for 30 min and then remove the Foil.
Add the Fried Onions to the Top of the Beans and Sauce.
Return the Casserole to the Oven uncovered and Bake for 10-15 min more until Beans are Slightly Crisp or soft, to your liking. The edges will be wilted but the Centers are what your watching for doneness, they will continue to cook when you bring them out, so test one of the Beans in the Middle of the Casserole for doneness.