1. Make the Crispy Shallots:

2. Add sliced shallots and vegetable oil to a medium saucepan over medium heat.

3. Cook, stirring often, for 15-20 minutes until the shallots are golden-brown. Adjust heat as needed to prevent burning.

4. Remove shallots with a slotted spoon to a paper towel-lined plate and season immediately with Cajun seasoning or seasoned salt.

5.

6. Prepare the Green Beans:

7. Preheat your oven to 375°F (190°C).

8. Boil the green beans in a large pot of water for 3 minutes.

9. Immediately transfer them to an ice water bath to stop the cooking process. Once cooled, drain well.

10.

11. Create the Creamy Mushroom Sauce:

12. In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and garlic, and sauté for 3-4 minutes until tender.

13. Stir in the flour until it’s well combined.

14. Slowly pour in the chicken broth, stirring continuously to avoid lumps.

15. Add the lemon juice, dijon mustard, Worcestershire sauce, thyme, optional red pepper flakes, nutmeg, salt, and pepper. Bring to a simmer for 2-3 minutes.

16. Stir in the heavy cream and half of the parmesan cheese until everything is well incorporated.

17.

18. Assemble and Bake:

19. Place the blanched green beans in a 9×13-inch or similar-sized casserole dish.

20. Pour the mushroom sauce over the beans and toss to coat.

21. Sprinkle the remaining parmesan cheese over the top.

22. Bake for 20 minutes.

23.

24. Final Touches:

25. Remove the casserole from the oven and give it a stir.

26. Evenly sprinkle the prepared crispy shallots over the top.

27. Return to the oven and bake for another 7-10 minutes, being careful not to let the shallots burn.

28. Serve immediately and enjoy.