Make-Ahead Green Bean Casserole

Preheat & Prep: Spray a 2 1/2-quart casserole dish with butter-flavored cooking spray. Mince enough shallots to yield 3 tablespoons; thinly slice the remaining shallots into 1/8-inch rounds. Keep both separate. (5 minutes)

Blanch the Beans: Bring a large pot of lightly salted water to a rolling boil. Add the green beans and cook until they are tender-crisp, about 4 minutes. Drain immediately, rinse with cold water to stop the cooking process, and pat thoroughly dry. Set aside. (8 minutes)

Sauté Mushrooms & Shallots: In a saucepan, melt the butter over medium heat. Add the sliced mushrooms and cook, stirring frequently, until they are nicely browned, approximately 5-7 minutes. Add the minced shallots and continue to cook until softened, about 2-3 minutes. (10 minutes)

Create the Sauce: Stir in 3 tablespoons of flour into the mushroom mixture and cook for 1 minute, stirring constantly. Slowly whisk in the half-and-half, chicken broth, and soy sauce. Bring the mixture to a boil, stirring continuously to prevent lumps from forming. (8 minutes)

Simmer & Combine: Reduce the heat to a gentle simmer and continue to stir until the sauce has thickened, about 5 minutes. Stir in the blanched green beans and season generously with salt and pepper to your liking. Transfer the mixture to the prepared casserole dish. (10 minutes)

Chill (Make-Ahead): Cover the casserole dish tightly and refrigerate for at least 8 hours, or preferably overnight, allowing the flavors to meld together beautifully. (8 hours)

Bake: Preheat your oven to 350 degrees F (175 degrees C). Remove the casserole from the refrigerator and bake, uncovered, in the preheated oven until heated through and bubbly around the edges, approximately 30 minutes. (35 minutes)

Fry Shallots: While the casserole is baking, place the shallot rings in a bowl and dredge them in the remaining flour, ensuring they are evenly coated. (5 minutes)

Heat the oil in a saucepan over medium heat until it reaches 350 degrees F (175 degrees C). Carefully lower the floured shallots into the hot oil in batches, being careful not to overcrowd the pan. Fry until they are crisp and golden brown, 1-2 minutes per batch. Remove with a slotted spoon and drain on paper towels. (10 minutes)

Garnish: Once the casserole is golden and bubbling, carefully remove it from the oven and generously top with the crispy fried shallots. Serve immediately and enjoy! (5 minutes)