.::still blinking::.

This recipe is fairly intense, but so worth it. It is also a huge amount, so if there are only 2 people in your house you will be eating it for a week.

Green Bean Casserole (from Everyday Food Magazine)
2 cups vegetable oil
6 large shallots, cut into very thin rounds, rings seperated
1 1/2 cups all-purpose flour
course salt and ground pepper
2 pounds green beans, trimmed and halved (you can get a 2 lb. bag at Costco)
1/4 cup butter
1 pound button mushrooms, trimmed and coursely chopped
14.5 ounces chicken broth
1 cup whipping cream

1- Preheat over to 425. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a small bowl, mix 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.

2- 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.

3- 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 simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper.

4- Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9×13 baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.

mmmmmmm. this is so good. probably my favorite side dish.