Green Bean Casserole

I decided after making this that I don't really care for fresh green beans. I actually prefer the canned so next time that is how I'm going to make it.

1 1/2 lbs. green beans
4 Tbsp. butter
1 medium onion, finely diced
1 lb. white button mushrooms, sliced
5 Tbsp. flour
2 c. milk
salt
pepper
hot sauce
1 c. grated parmesan
1/4 c. dry bread crumbs
6 shallots, thinly sliced
2-4 c. canola oil

Preheat oven to 375. Butter a 13x9 in. baking dish. Cook green beans if using fresh. Melt butter in a large skillet. Add onions and cook until translucent. Add mushrooms and cook about 8 minutes. Reduce heat to medium low and stir in 3 Tbsp. flour. Cook until golden brown, about 4 minutes. Add milk, slowly, stirring constantly with a wooden spoon. Continue stirring occasionally until the mixture has thickened. Stir in 2 tsp. salt, pepper and hot sauce to taste. Pour mixture over green beans and toss to combine. Stir in parmesan. Pour into the baking dish. Sprinkle with bread crumbs. Bake about 10 minutes.

While the casserole is baking, heat 1 inch canoil in a skillet over medium high heat. Toss shallots in 2 Tbsp. flour. Fry until golden brown. Drain on paper towels and sprinkle with salt. TOp casserole with fried shallots.