Green Bean Casserole
Description
The recipe won't take much time. Preheat the oven to 215 degrees Celsius. Heat oil in a large skillet over medium heat. In a large bowl, mix shallots and 1 1/4 cups of flour. Fry until golden and crispy, about 5 minutes. Reduce the heat if the shallots are browning too quickly. Transfer to a paper towel, season with salt, and set aside. (Store in an airtight container at room temperature with a layer of paper towels for up to 2 days.) In a large pot of boiling salted water, cook green beans until tender, about 6 minutes. Drain and rinse under cold water. Dry thoroughly. (Store in a sealed plastic bag in the refrigerator for up to 1 day.) In a large saucepan, melt butter over medium heat. Add mushrooms and cook until the liquid evaporates, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, for about 1 minute. Gradually stir in broth, then milk. Bring to a boil. Cook, stirring, until the sauce thickens, about 5 minutes. Season with salt and pepper. (Store in the refrigerator covered with plastic wrap for up to 2 days. Reheat before using.) Add green beans to the mushroom sauce and mix well. Transfer the mixture to a baking dish. Bake for about 15 minutes, until the edges begin to bubble. Serve hot, topped with fried shallots.