Preheat the oven to 350F, and spray a 9x9 baking dish with nonstick spray.

First, make the soup. In a large pot, bring the vegetable broth to a boil.

In a small bowl, whisk together the milk, cream, and ⅓ cup of flour until smooth and lump-free. Slowly add the milk and flour mixture into the boiling broth, whisking constantly. It should thicken almost instantly!

Stir the chopped mushrooms into the soup, and add salt, pepper, and garlic powder to taste. Turn the heat down to low to allow the mushrooms to cook through as you prepare the rest.

Cook the green beans, either in their own bag if they are Steamable, or with a steam basket. Cook to desired tenderness, and remove from heat. Remember to get rid of any excess water!

In a medium bowl, combine the cooked green beans and about a cup of the soup. You can use more or less as preferred! Add salt and pepper if needed.

Pour the green bean-soup mixture into your prepared baking dish, and bake for about 20 minutes.

Meanwhile, prepare your shallots. Peel them and slice them thinly.

Prepare a medium pot for frying, and fill with about 1 inch of vegetable oil, and turn heat on medium. Line a plate with a paper towel for the fried product.

Place your remaining ¼ cup of flour in a separate plate and season with salt and pepper, then toss all the shallot "rings" in the flour. As soon as the oil is hot {it will shimmer slightly}, toss in your shallots, a few at a time.

Using a slotted spoon, move your shallots around as they cook, and remove them when they are medium gold... not light gold because they will taste flour-y, but not too late or they will be burnt! Place on prepared plate with paper towel and sprinkle with salt.

When green bean casserole has finished baking {it should be hot and bubbly!}, remove from oven and top with the fried shallots. Serve immediately!