My mother took the first bite of the green bean casserole. She is my harshest critic when it comes to food! She absolutely loved this dish and said that I can’t go back to the old ways now! My entire family said they want me to make this dish every holiday dinner! I actually took the time to make homemade onion rings too! I don’t always have that kind of time, but if you can I encourage you to try that as well. But don’t worry because the frozen onion rings work just as well. Everyone will love your switch up on this classic casserole side dish!
Check out what our friends from Weary Chef have to say about this:
“I think this green bean casserole is going to be the winner for this year’s turkey day.”
Make this holiday dinner and memorable one with this dish!
Ingredients
- 1 tbsp. Land O Lakes butter
- 1/2 c. finely chopped mushrooms
- 2 cloves garlic, minced or crushed
- 1 tbsp. Gold Medal flour
- 1 c. Tru Moo milk
- 1/2 c. Great Value half and half
- 1/2 tsp. Morton kosher salt
- freshly McCormick’s ground black pepper
- 1/2 c. Kraft shredded Italian blend cheese, Swiss or monterey jack would also be great
- 16 oz. Green Giant frozen French cut green beans, (not canned!)
- 13 oz. bag frozen onion rings
Instructions
Cut chicken into serving pieces. Wash and pat dry. Season with salt and pepper. In skillet heat butter, garlic, and 2/3 of oil.Brown chicken on both sides (about 10 minutes) Lower heat and continue Cooking for 25 minutes. In separate skillet heat 2-tbl oil. Saute’
onions until clear. About 5 minutes. Add mushrooms and 2-tbl water; simmer 10 minutes; Add to chicken.
Cover and simmer chicken 15 minutes. Pour in sherry, up heat and boil for 1 minute. Serve hot.
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Quick Tip: Add chunks of chicken to make this a one dish meal.
Thanks again to Weary Chef for this amazing recipe.
