Once the casserole is out of the oven, garnish with crispy onions and chopped parsley, then serve immediately. Transfer to a paper towel lined plate to drain, seasoning immediately with salt. Fry until lightly golden and crisp, 30 seconds to 1 minute. Remove from oven, top with cooked onion rings, and bake for another 5 minutes. Pour mixture into a large baking dish or cast iron skillet and bake in oven for 10 minutes. Shake off excess flour and place into oil. Combine green beans, entire recipe of mushroom soup and sour cream into large bowl and mix well. Toss remaining shallot rings with remaining 2 tablespoons flour to coat well.

Meanwhile, heat 2 inches of vegetable oil in a medium saucepan to 350☏. Step 1 Stir the soup, milk, 1/4 cup cheese, 5 tablespoons bacon, black pepper, beans and 1 cup onions in a 3-quart baking dish. Bake until golden and bubbling, 15-20 minutes. Tips For the cooked green beans, use 4 cans (14.5 ounces each) green beans, drained, about 3 pounds fresh green beans or 32 to 40 ounces frozen green beans, thawed, for this recipe. Remove from the heat and toss in blanched and drained green beans until well coated Adjust seasoning with salt and pepper, then transfer to a 9-by-13-inch casserole dish. Stir in 4 tablespoons flour and cook until well incorporated, about 2 minutes, then slowly pour in stock and coconut milk. Add mushrooms and rosemary and continue to cook until softened and caramelized, 10-12 minutes. Add garlic and half of the shallots and cook until softened, 3-4 minutes. In a large Dutch oven, heat coconut oil over medium heat. Drain and transfer to the ice bath to cool, then drain. Cook green beans until crisp tender, 3-4 minutes. Bring a large pot of salted water to a boil and prepare an ice bath.

Easy green bean casserole for 8