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1
Rinse, trim and cut green beans in half. Bring a gallon of water and 2 tbsp of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain, and immediately plunge the beans into a large bowl of ice water to stop cooking. Drain and set aside.
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2
Fry bacon strips until fairly crisp in a 12-in skillet. Remove and set aside.
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3
Melt butter in skillet with bacon drippings over med-high heat. Add the mushrooms, 1 tsp salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 min. Add the broth and simmer for 1 min. Decrease the heat to med-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approx 6-8 minutes.
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4
Remove from heat and stir in 14 of the French's onions and all of the green beans. Add bacon strips and stir well.
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5
In a baking dish pour half of the green bean mixture. Place half of the Swiss cheese on top. Put 1/2 of the remaining French's onions on top of the Swiss cheese. Pour remaining green bean mixture into the baking dish and top with remaining French's onions. Top casserole with remaining Swiss cheese.
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6
Cover and refrigerate casserole until you are ready to bake in the oven.
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7
Preheat oven to 350 degrees. Cover with foil and bake for 30-45 minutes. Remove foil and continue cooking until the Swiss cheese turns slightly brown. Remove and serve immediately.
