First, preheat the oven to 350 degrees Fahrenheit and position the rack in the center. Lightly grease an 8x8-inch baking dish with butter or cooking spray, making sure to coat the corners so nothing sticks later.

Meanwhile, trim the green beans by snapping or cutting off the stem ends. Then rinse them well under cold water and pat them dry. Next, steam the green beans until just tender but still slightly firm. You can microwave them in a covered bowl with a splash of water for about 4 to 5 minutes, or steam them on the stovetop for 5 to 7 minutes. After that, drain thoroughly and let any excess moisture evaporate. This step makes a noticeable difference because watery beans can thin the sauce.

While the beans cook, place a large skillet over medium heat. Add the bacon drippings once the pan is warm. Then stir in the minced onion and sauté for 2 to 3 minutes until translucent and fragrant. Next, add the garlic and cook for another minute, stirring frequently so it does not brown.

After that, reduce the heat slightly and pour in the white wine. Stir in the parsley and lemon zest. Let the mixture simmer for about one minute, or until the sharp scent of alcohol fades and the pan smells bright and savory.

Then add the softened cream cheese in small pieces. Stir and gently press it into the pan so it begins to melt. Gradually pour in the chicken broth, whisking continuously to create a smooth sauce. Continue whisking until the cream cheese fully melts and the mixture becomes creamy.

Next, let the sauce simmer over medium-low heat for a few minutes until it thickens slightly. Stir in the grated cheddar, Worcestershire sauce, Dijon mustard, salt, and pepper. Keep stirring until the cheddar melts completely and the sauce looks glossy. Taste and adjust seasoning if needed.

In a large bowl, combine the drained green beans and chopped bacon. Pour the warm cheese sauce over the mixture. Then gently fold everything together until the beans are evenly coated.

Transfer the mixture into the prepared baking dish and spread it out evenly.

For the topping, place the pork rinds in a sealed plastic bag and crush them with a rolling pin until they resemble coarse crumbs. Transfer the crumbs to a small bowl and mix with granulated garlic and salt. Then drizzle in the olive oil and toss with your fingers until the crumbs are lightly coated.

Finally, sprinkle the topping evenly over the casserole. Bake for 15 to 20 minutes, or until the edges are bubbling and the top is lightly golden. Remove from the oven and let rest for 5 minutes before serving so the sauce can set slightly.