Green Bean Casserole My Way
No canned soup is used in this casserole and I add chicken to the mix, but you could make it turkey instead. This recipe is a nice way to use up the holiday leftovers, and as the hubby said, it is the perfect wintertime comfort food. We had no leftovers.
- Serves: 6 persons
- 2tablespoons vegetable oil
- 1small onion, chopped
- 2cups chopped mushrooms
- ½cup whiskey
- ⅔cup sour cream
- ½cup vegetable broth
- 2tablespoons all-purpose flour
- 1whole roasted chicken, dark meat removed from bones and shredded
- 4cups frozen cut green beans
- salt and ground black pepper to taste
- 1½ cups French-fried onion rings
- ½(12 ounce) jar pork gravy
Step 1Preheat oven to 400 degrees F (200 degrees C).
Step 2Heat oil in a large oven-proof skillet over medium-high heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add mushrooms and cook for 1 to 2 minutes. Pour whiskey carefully into the hot skillet. Reduce heat to medium and let whiskey cook down, about 5 minutes.
Step 3Whisk sour cream, vegetable broth, and flour together in a bowl. Stir into the skillet. Bring to a boil; reduce heat and simmer until sauce thickens, about 5 minutes.
Step 4Combine chicken and green beans in a large bowl; pour in sauce and toss until well coated. Season with salt and pepper. Pour mixture back into the skillet and cover with a tight-fitting lid or aluminum foil.
Step 5Bake in the preheated oven until heated through, about 30 minutes. Uncover and scatter onion rings on top. Continue baking until rings are crispy and golden brown, about 15 minutes more. Stir gravy into the hot casserole.