Directions

• 1

  Preheat oven to 450F.

• 2

  Bring a pot of salted water to a boil. Add the chopped green beans, reduce heat to low, and cook for 6 minutes, until fork tender. Drain the pot and transfer the green beans to a separate dish.

• 3

  In the same pot over medium high heat, add the butter. Once melted, add the sliced mushrooms. Sauté for 6-8 minutes, until tender.

• 4

  Add the flour, garlic powder, salt, black pepper, and ground nutmeg. Stir to combine.

• 5

  While stirring, gradually add the heavy cream, then the milk, then the chicken broth.

• 6

  Bring to a boil and let simmer until thickened, about 2-3 minutes.

• 7

  Stir in the grated parmesan.

• 8

  Add in the green beans and stir to combine. Transfer the mixture to an oven-safe serving dish.

• 9

  Cover with foil and bake for 10 minutes.

• 10

  In the meantime, make the crispy shallots by heating up a small pot with the frying oil.

• 11

  In a bowl, toss the thinly sliced shallots and flour together. Working in small batches, fry the battered shallots for 2-4 minutes, until golden brown.

• 12

  Using a slotted spoon, transfer the fried shallots to a paper towel-lined plate to drain any excess oil.

• 13

  Remove the foil from the green bean casserole and evenly distribute the fried shallots on top.

• 14

  Bake 10-15 more minutes, keeping an eye out to make sure the shallots don’t burn. Enjoy warm!