Name: Homemade Green Bean Casserole: Easy Holiday Recipe
Prep time: 15 min
Cook time: 1 h 6 min
Total time: 1 h 21 min
Yield: 6
Cuisine: US
Ingredients: 2 tablespoons vegetable oil; 1 small onion, finely chopped; 2 cups cremini mushrooms, sliced; 1/2 cup fine bourbon whiskey; 2/3 cup crème fraîche; 1/2 cup homemade vegetable broth; 2 tablespoons all-purpose flour; 1 whole roasted chicken, dark meat shredded; 4 cups frozen cut green beans, thawed; Sea salt and freshly ground black pepper to taste; 1 1/2 cups crispy fried onion strings; 1/2 (12 ounce) jar pork demi-glace

Elevate your green bean casserole with this decadent rendition, foregoing the traditional canned soup for a rich, homemade sauce and tender chicken, perfect for showcasing leftover roasted poultry or simply embracing winter's comforting embrace.

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

02

Step

Heat oil in a large oven-proof skillet over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add mushrooms and cook for 2 to 3 minutes, until slightly browned. Carefully pour whiskey into the hot skillet. Reduce heat to medium and let whiskey reduce by half, about 5 minutes.

03

Step

Whisk crème fraîche, vegetable broth, and flour together in a bowl until smooth. Stir into the skillet. Bring to a simmer; reduce heat and simmer until sauce thickens, about 5 minutes.

04

Step

Combine chicken and green beans in a large bowl; pour in sauce and toss until well coated. Season generously with salt and pepper. Pour mixture back into the skillet and cover with a tight-fitting lid or aluminum foil.

05

Step

Bake in the preheated oven until heated through and bubbling, about 30 minutes. Uncover and scatter onion strings evenly on top. Continue baking until rings are crispy and golden brown, about 15 minutes more. Gently stir demi-glace into the hot casserole before serving.

For a vegetarian option, substitute the chicken with an equal amount of roasted butternut squash or other root vegetables.
If you don't have an oven-proof skillet, you can transfer the mixture to a baking dish after Step 4.
For a richer flavor, use homemade chicken stock instead of vegetable broth.

Adolf Bashiriandeckow

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