Preheat the oven to 375℉
Cut the ends off of the green beans, then cut them in half.
Fill a large pot with water and a teaspoon of salt and bring it to a boil. Add the green beans to the water and cook them until they are tender.
Strain the cooked green beans in a colander and set them aside.
Place the sliced shallots and corn starch on the baking sheet pan and toss them together coating the shallots with the corn starch.
Place the vegetable oil in the large skillet and heat it over medium high heat.
Test if the oil is hot enough by carefully lowering a shallot into the oil. If the oil is sizzling the oil is hot enough to fry the shallots.
Carefully lower about half of the shallots into the oil using the slotted spoon.
When the shallots are golden brown remove them from the oil and place them on a plate lined with paper towels. Continue frying the remaining shallots, when finished set them aside.
In the small skillet heat the olive oil blend over medium high heat. Add the sliced mushrooms to the pan and cook them for a few minutes until they are golden brown. Set the cooked mushrooms to the side.
In a large mixing bowl using the rubber spatula combine the cooked green beans, the creamy mushroom asiago soup, the cooked mushrooms, and the salt and black pepper.
Spread the green bean mixture into the casserole pan, and place into a 375 ℉ oven for 15 minutes or until hot and bubbly. Top with the crispy shallots and enjoy!
