Green Bean and Stuffing Casserole

"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."
 
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Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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. Terri Newell
    We liked this very much, with one possible change...next time I will use frozen green beans, because the canned beans had a soft texture we didn't enjoy. In terms of flavor and ease of preparation, this recipe is a winner. I might also add diced red pepper or water chestnuts for a bit of crunch.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<p>I am a high school teacher in Omaha, Nebraska. My love for cooking started at a young age when I used to bake goodies for my father and his coworkers. When I got out on my own, I starting cooking for friends (especially my single male friends who were living on frozen pizza). <br /><br />For years now, my friends and family wait all year for my Christmas bake-a-thon. I spend two days every year making a plethora of cookies, bars, and snack mixes to give as gifts. <br /><br />I love to cook because food is the one thing that brings all people together (everyone has to eat sometime!) My husband to be teases me because sometimes he does not even get through his first bite before I am asking him if he likes it.</p>
 
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