Hey, I just found this--I think it's the Cook's Illustrated version:
QUICK GREEN BEAN "CASSEROLE"
Serves 8
3 large shallots, sliced thin (about 1 cup)
Salt and ground black pepper
3 tablespoons all-purpose flour
5 tablespoons vegetable oil
10 ounces cremini mushrooms, stems discarded,
caps wiped clean and sliced 1/4 inch thick
2 tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
2 medium garlic cloves, minced or pressed through
garlic press (about 2 teaspoons)
1 1/2 pounds green beans, stem ends trimmed
3 sprigs fresh thyme
2 bay leaves
3/4 cup heavy cream
3/4 cup low-sodium chicken broth
1. Toss shallots with 1/4-teaspoon salt, 1/8-teaspoon pepper, and 2 tablespoons flour in small bowl; set aside. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until smoking; add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer shallots with oil to baking sheet lined with triple layer of paper towels.
2. Wipe out skillet and return to medium-high heat. Add remaining 2 tablespoons oil, mushrooms, and 1/4 teaspoon salt; cook, stirring occasionally, until browned, about 8 minutes. Transfer to plate and set aside.
3. Wipe out skillet. Heat butter in skillet over medium heat; when foaming subsides, add onion, and cook, stirring occasionally, until edges begin to brown, about 2 minutes. Stir in garlic and remaining 1-tablespoon flour; toss in green beans, thyme, and bay. Add cream and chicken broth, increase heat to medium-high, cover, and cook until beans are partly tender but still crisp at center, about 4 minutes. Add mushrooms and continue to cook, uncovered, until green beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, discard bay and thyme; adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with shallots, and serve.
