Start by bringing a deep 10-inch skillet filled with water to a boil. Meanwhile get a large bowl filled with ice water ready.

Season the boiling water with a few pinches of salt. Drop in the beans and cook for 3-4 minutes. Remove and immediately plunge the beans into the icy water for a minute or two. Remove to a colander and pat dry with paper towel.

Add the blanched beans to a large bowl. Pour the homemade cream of mushroom soup over top. Season with kosher salt and black pepper and pour in the half and half.

Toss the beans around until coated and place them into a 1-1/2 to 2 quart baking dish. Pop into your preheated 350° oven and bake for 30-40 minutes or until the beans are fork tender. Toss the green beans once halfway through baking.

Meanwhile melt the butter in a skillet. Add the sliced shallots and stir every so often until they start crisping up. Once they've reached a golden color {but not too deep} remove with a slotted spoon to a paper towel lined dish, where they will continue to crisp as they cool.

With 10 minutes remaining on the clock, remove the casserole and top with the shallots. Bake for 8-10 minutes until the shallots turn a deep golden. Watch carefully so they do not burn. Let the casserole rest for 5 minutes before serving.