Recipe by sbera007
My boyfriend is crazy about stuffing and I have tried to find as many ways as possible to incorporate it into dinner. This is great for a weeknight dinner or can be doubled and used for a holiday dinner.
Top Review by OceanLuvinGranny
I made this for our Mother's Day dinner at my mom's. First, I had to get clarification from the "community" as to whether to used the stuffing prepared or dry. We all agreed, probably, dry. So that's what I did. I am rating this 4 stars because the flavor was very good! However, the consistency left a lot to be desired! I did double it so I don't know whether that made a difference or not. I will try it next time using the stuffing "prepared" and cut down on the liquid. I did use mushroom soup in place of the chicken soup and I added a tiny but of soy sauce. But, as I said already, the flavor was top notch!! Just the consistency needs work.
- 2 (14 1/2 ounce) cans cut green beans (drained and rinsed)
- 1 (10 3/4 ounce) can cream of chicken soup (I used healthy request)
- 5 ounces milk (1/2 cream of chicken can)
- 1 1⁄2 cups sharp cheddar cheese
- salt (to taste)
- pepper (to taste)
- garlic powder (to taste)
- onion powder (to taste)
- 1 (6 ounce) box herb stuffing mix
- 2 tablespoons butter (melted)
Directions See How It's Made
- Preheat oven 350 degrees Fahrenheit.
- In a medium bowl, combine green beans, cream of chicken soup, milk, cheddar cheese, salt, pepper, garlic power, and onion powder to taste.
- In a three quart baking dish, or an 8 x 8 baking dish, sprinkle 1/3 of stuffing mix.
- Top with half of green bean mix.
- Layer with 1/3 of stuffing mix.
- Top with remaining green bean mix.
- Combine melted butter and remaining stuffing mix; layer top of the casserole.
- Bake casserole for 30 minutes; you may have to adjust baking time for an 8 x 8 pan.