Directions

For the shallots

1. Thinly slice and coat in a large bowl with whisked egg.

2. Coat in Panko bread crumbs white you heat your oil in a pan.

3. Fry until golden brown and then strain onto a paper towel to blot excess oil.

Casserole

1. Trim and rinse green beans while heating pot of water with a dash of salt.

2. Once boiling, blanch the green beans for 4 minutes.
   

3. Once green beans are strained, put them in a bowl of ice water to stop them from overcooking. They can cool down in this while you make your mushroom sauce.
   

Mushroom Sauce

1. In a large skillet, melt the butter, mushrooms and onion and cook on medium-high heat for 10 minutes or until onions are slightly wilted.
   

2. Add flour and garlic to coat mushroom and onion mixture, stir for 1 minute.
   

3. Then, add in your white wine. Stir and reduce for a few minutes.
   

4. Once wine is absorbed, turn down heat slightly and add your half and half.

5. Bring to a simmer and stir until sauce thickens for 3-4 minutes.
   

6. Take sauce off the heat and now add your Worcestershire, bacon, Melinda's extra hot, parmesan, salt and pepper.

7. Mix well and season additionally to taste.

Final step

1. Now fold in your green beans and mix until coated.

2. Put the green bean mixture into a 2 1/2 quart lightly greased baking dish and sprinkle a little extra parmesan and crispy shallots on top.

3. Bake at 350 for 25-30 minutes or until bubbly. Serve immediately.