Fill a large pot with water and bring to a boil. Add 2 tablespoons of the kosher salt and the green beans. Boil for 7 minutes, drain and set aside.

Note: I started the timer once the water returned to a boil after adding the green beans.

Set the same pot on the stove over medium heat. Use kitchen scissors to cut the bacon into the pot in bite size pieces. Cook 7 to 9 minutes, stirring a few times. Remove most of the bacon (set aside) and most of the bacon grease.

Add the onion and garlic to the same pot, cook 5 to 7 minutes. Add the heavy cream, kosher salt, pepper, and Italian seasoning. Bring to a boil, then reduce the heat to medium low and simmer for 7 to 9 minutes, stirring a few times.

Add 6 ounces of the parmesan cheese, green beans, and bacon that was set aside. Stir together and cook a few more minutes, taste and add more kosher salt, pepper, and Italian seasoning if needed then pour into a 9x13 casserole dish.

Mix the bread cubes together with the melted butter, remaining parmesan cheese, kosher salt, pepper, and Italian seasoning. Put the bread cubes over top of the green bean casserole. Press the bread cubes slightly into the casserole.

Bake at 400 degrees for 30 to 40 minutes. Press the breadcrumbs down with a spoon halfway through cooking if needed.

Note: If the cream is not thickened enough, simply cook in the oven for a few more minutes. If bread is getting too brown, cover with foil.