• Gather all of your ingredients and tools needed. Prep the vegetables (clean, chop, etc.)
• Preheat the oven to 375°F. Spray a 9"x13" baking dish with nonstick cooking spray. Set aside. Also prepare a large bowl of ice water.

Blanch the Green Beans

• Bring a large pot of water to boil on the stove. Add the green beans and 3 Tablespoons of salt to the water. Cook for 5 minutes, then drain the beans and immediately add them to the ice water to stop the cooking process. Then drain them and set aside.

Make the Sauce

• In a large, deep frying pan heat the butter over medium-high heat. Add the shallot and sauté, stirring frequently for about 5 minutes.
• Lower heat to medium and add the garlic. Stir well and sauté about 30 seconds.
• Add the mushrooms, salt, and black pepper. Cook for about 2 minutes, stirring occasionally until mushrooms release some moisture.
• Sprinkle the flour over the mushroom mixture and stir well. Cook for 1-2 minutes to get the raw taste from the flour, stirring frequently.
• Stir in the chicken broth, then dissolve the bouillon in the broth. Stir well, then add the half and half and stir again. Cook until the sauce starts to thicken, about 3-5 minutes.
• Stir in the Worcestershire sauce and soy sauce.
• Remove from the heat and add the green beans. Stir to combine, then transfer the mixture to the prepared baking dish. Sprinkle the fried onions over the top in an even layer.
• Bake 20-25 minutes, until the casserole is bubbling.
• Serve immediately.