The classic green bean casserole is upgraded by using fresh green beans, mushrooms, and crispy shallots rather than canned.

Scale

3 large shallots, thinly sliced (about 1 cup)

Salt and pepper

3 tablespoons all-purpose flour, divided

5 tablespoons vegetable oil, divided

10 ounces cremini mushrooms, stems discards, caps wiped clean, sliced 1/4-inch thick

2 tablespoons unsalted butter

1 medium onion, minced (about 1 cup)

2 cloves garlic, minced or pressed with a garlic press (about 2 teaspoons)

1 1/2 pounds green beans, stem ends trimmed

3 sprigs thyme

2 bay leaves

3/4 cup heavy cream

3/4 cup low-sodium chicken broth

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In a small bowl, toss the shallots with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons of flour. Set aside.
Heat 3 tablespoons of oil in a 12-inch nonstick skillet over medium-high heat until smoking. Add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer to a baking sheet lined with a few layers of paper towels.
Wipe out the skillet and set back over medium-high heat. Add the remaining 2 tablespoons of oil, mushrooms, and 1/4 teaspoon salt. Cook, stirring now and then, until the mushrooms are browned, about 8 minutes. Transfer to a plate and set aside.
Wipe out the skillet again and set over medium heat. Add butter, and when foaming subsides add the onion. Cook, stirring now and then, until edges begin to brown, about 2 minutes. Stir in garlic, remaining 1 tablespoon of flour, green beans, thyme, and bay leaves. Add the cream and chicken broth and increase heat to medium-high. Cover and cook until beans are partly tender, about 4 minutes. Add the mushrooms and continue cooking, uncovered, until beans are tender and sauce has thickened, about 4 minutes.
Remove from heat and remove bay leaves and thyme sprigs. Taste and adjust seasoning if needed. Transfer to a serving dish, sprinkle evenly with crispy shallots, and serve.