The Classic Green Bean Casserole that everyone is expecting at the holidays, but I updated the classic casserole. I decided to make it with fresh green beans and homemade cream of mushroom soup rather than the canned soup.
Heat 1 tablespoon oil in a saucepan over medium-high heat. Add onion and shallot and cook until onion has released its water and begins to brown, about 10 minutes.
Add chopped mushrooms, and cook until mushrooms release their juices and the pan looks dry again, about 5-7 minutes. Add remaining 1 tablespoon oil, garlic powder, and flour to pan. Cook for about 2 minutes. Slowly add milk, stirring as you add so that there are no lumps. Add broth.
Reduce heat, and cook for 5 minutes to thicken the soup. Season to taste with salt and pepper.
Preheat the oven to 350° F.
Cut the green beans into 1 to 2-inch pieces. Bring a shallow pan of well-salted water to a boil over high heat. Add the beans, and cook for 5 - 7 minutes to blanch. Drain the cooked beans in a colander, and run cold tap water over the beans.
Stir the homemade cream of mushroom soup, milk, soy sauce, black pepper, cooked green beans, and half of the can of fried onions in a casserole dish.
Bake for 25 minutes or until the green bean mixture is hot and bubbling. Sprinkle the remaining onions over the top, and return the casserole to the oven for an additional 5 minutes, or until the onions are golden brown.