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                                                                  We've made the quintessential Thanksgiving casserole better than ever by combining fresh green beans, homemade mushroom sauce, and savory fried shallots.

                                                                  Ingredients
                                                                  • Yes No 3 cup vegetable oil
                                                                  • Yes No 6 large shallots, rings
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 14.5 oz low-sodium chicken broth
                                                                  • Yes No 1 cup milk
                                                                  • Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
                                                                  • In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
                                                                  • In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
                                                                  • Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.
                                                                  Yields: 8
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 50 minutes
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                                                                    bake
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                                                                    paper
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                                                                    resealable plastic bag
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