Heat canola oil in a deep skillet or frying pan over medium heat until it reaches 325°F. Carefully add thinly sliced shallots that have been lightly coated in flour. Fry for about 2-4 minutes, or until they turn golden brown and crispy. Use a slotted spoon to transfer the fried shallots to paper towels to drain excess oil.

While the shallots are frying, preheat your oven to 350°F. This ensures that your delicious green bean casserole will bake evenly and become perfectly bubbly and golden when it’s time to cook.

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add a finely chopped shallot and cremini mushrooms, sautéing them for about 5 minutes until they brown and soften. Stir in minced garlic and chopped fresh thyme, allowing the mixture to cook for an additional minute until aromatic.

Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables and stir well to coat. Gradually pour in 2 cups of chicken stock, continuing to stir until the mixture thickens, which should take about 4-5 minutes. This creamy base will enhance your green bean casserole's rich flavor.

Gently fold in 1 pound of fresh green beans and cook for about 5-6 minutes, stirring occasionally until they are crisp-tender.

Remove the skillet from heat and add 1 cup of white cheddar cheese and 1/2 cup of heavy cream, stirring until the cheese melts and the sauce becomes creamy. Season to taste with kosher salt and freshly ground black pepper.

Transfer your green bean mixture to a greased baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese, followed by 1 cup of Panko and the crispy fried shallots on top. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden and crispy.

Once your green bean casserole is baked to perfection, remove it from the oven and let it rest for a few minutes. Serve it hot as a warm, comforting side dish.