Green bean casserole, you ask? Yes. This delicious version comes from Everyday Food magazine. Works if you have some green beans left over from last week still sitting in their paper bag in your vegetable bin.
3 cups vegetable oil 6 shallots, cut into thin rounds, rings separated 1 1/2 cups all-purpose flour, divided Salt and pepper 2 pounds green beans, trimmed and cut in half 1/4 cup unsalted butter 1 pound button mushrooms, trimmed and coarsely chopped 1 1/2 cups low-sodium chicken stock 1 cup whole milk
Preheat oven to 425 degrees.
In a large skillet or Dutch oven, heat oil over medium heat. Line a baking sheet with paper towels.
In a large bowl, toss together shallots and 1 1/4 cups flour until evenly coated. In batches, shake off excess flour and fry until golden and crisp, about 5 minutes. Do not crowd oil. Use a slotted spoon to remove shallots and drain on prepared baking sheet. Sprinkle with salt and pepper. Continue with remaining shallots. Cool and then may be stored in an airtight container for up to 2 days.
In a large pot of boiling salted water, cook green beans until crisp-tender, about 6 minutes. Drain and rinse with cold water. Pat dry.
In a large skillet, melt butter over medium-high heat. Add mushrooms and cook until they give off their liquid and it has evaporated, about 7 minutes. Season with salt and pepper. Add remaining 1/4 cup flour and cook, stirring constantly, about 1 minute. Whisky constantly, gradually add broth and milk, cooking until sauce thickens. Season to taste. Add green beans to sauce and toss to coat. Transfer green bean mixture to 9-by-13-inch baking dish and bake until bubbling around the edges, about 15 minutes. Top with fried shallots and serve.