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