Step 1

Heat oven to 350 degrees. Get out a medium-sized baking dish then set aside. Place a couple paper towels on a large plate then set aside.

Step 2

Heat butter in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat then add mushrooms. Saute mushrooms until they release their liquid, the liquid cooks off, and the mushrooms are golden brown, 5-7 minutes. Season with homemade seasoned salt and pepper then add garlic and continue to saute until garlic is very fragrant, 1-2 minutes. Scrape mushrooms into baking dish then set skillet aside to cool slightly. Once slightly cooled, carefully wipe out with a wet paper towel or dish cloth - we want to remove any little bits of garlic that may remain in the skillet.

Step 3

To the mushrooms in the baking dish add the prepared Homemade Cream of Mushroom Soup, green beans, and a bit more seasoned salt, then mix with a spatula to combine. Bake for 30 minutes or until bubbly.

Step 4

Meanwhile, add extra virgin olive oil to wiped out skillet then heat over medium-high heat. Once the oil is hot, add half the shallots then fry until golden brown, 2-3 minutes, stirring every 30 seconds or so. I like to gently shake the skillet every now and again to make sure the shallots are frying evenly. Remove shallots to paper towel-lined plate to drain then sprinkle with salt. Fry/drain/salt remaining shallots.

Step 5

Top casserole with fried shallots then bake for an additional 5 minutes. Let casserole cool for 10 minutes then scoop onto plates and serve.