Introduction
Green Bean Stuffing Casserole is a delicious twist on the traditional holiday dish. This comforting casserole features tender green beans mixed with a creamy sauce, topped with crunchy stuffing for a delightful texture and flavor. It’s perfect for family gatherings or holiday dinners, offering a taste that everyone will enjoy.
Detailed Ingredients with measures
– Fresh green beans: 1 pound
– Cream of mushroom soup: 1 can (10.5 ounces)
– Milk: ½ cup
– Soy sauce: 1 tablespoon
– Garlic powder: 1 teaspoon
– Onion powder: 1 teaspoon
– Pepper: ½ teaspoon
– Stuffing mix: 1 box (6 ounces)
– Butter: ¼ cup (melted)
– French fried onions: 1 cup (optional for topping)
Prep Time
Prep Time: 15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6-8 people
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Green Beans
In a mixing bowl, add the fresh or frozen green beans and set aside.
Step 3: Cook the Onion and Garlic
In a skillet, melt some butter over medium heat. Add diced onion and minced garlic, cooking until the onion is translucent.
Step 4: Combine Ingredients
In the bowl with the green beans, add the cooked onion and garlic mixture. Stir in cream of mushroom soup, milk, and seasonings.
Step 5: Add Stuffing
Fold in the stuffing mix until well combined with the green beans.
Step 6: Transfer to Baking Dish
Grease a baking dish and pour the green bean mixture into it, spreading evenly.
Step 7: Bake
Place the baking dish in the preheated oven and bake for about 25-30 minutes or until heated through and slightly bubbly.
Step 8: Serve
Remove from the oven and let it cool for a few minutes before serving.
Notes
Note 1
You can use homemade chicken or vegetable broth instead of milk for added flavor.
Note 2
Feel free to substitute fresh green beans with canned or frozen options based on your preference.
Note 3
For a crunchy topping, add fried onions on top of the casserole during the last few minutes of baking.
