Green Bean Casserole

By Heather McPherson, Orlando Sentinel Food Editor

The concept for the original green bean casserole was a nifty idea. But like any good recipe it could use a little sprucing up at the table. Here is one of our Orlando Sentinel Test Kitchen favorites.

Not-Your-Mother's Green Bean Casserole

Yield: 8-10 servings

6 large shallots, thinly sliced

Vegetable oil for deep-frying

1 cup all-purpose flour seasoned with dried thyme, rubbed sage, salt and pepper to taste

1 cup milk

1 tablespoon olive oil

1 large sweet onion, chopped

10 3/4-ounce can condensed golden mushroom soup

1/2 cup each: good-quality Spanish sherry and heavy cream

Freshly ground pepper to taste

Coarse salt to taste

2 1/2 pounds fresh thin green beans, ends trimmed, lightly steamed

1. Heat oven to 350 F. Soak shallots in milk 1-2 minutes. Dust in seasoned flour. Heat vegetable oil for frying. Fry shallots until golden and crisp. Set aside.

2. In a saute pan over medium-high heat, cook chopped sweet onion in olive oil until golden brown. Set aside.

3. Whip cream to soft peaks. Combine undiluted soup and sherry. Fold soup mixture into whipped cream. Place beans in bottom of 2-quart casserole. Top with sauteed onions and season with salt and pepper. Pour cream-soup mixture over top. Bake 25-30 minutes to heat liquid through and finish beans. Garnish with fried shallots.