Green Bean Stuffing Casserole
Looking for the perfect side dish that combines the comforting flavors of classic green bean casserole with the savory goodness of stuffing? This Green Bean Stuffing Casserole is the ultimate crowd-pleaser, blending tender green beans with a creamy, flavorful sauce and topping it off with a buttery, golden stuffing crust. It’s the ideal dish for Thanksgiving, holiday gatherings, or anytime you want to add a little extra warmth to your table. Simple to prepare and packed with rich, savory flavors, this casserole will quickly become a family favorite!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:(Servings: 8-10)
For the Green Bean Layer:
1 ½ lbs (about 6 cups) fresh green beans, trimmed and cut into 2-inch pieces (or 2 cans of cut green beans, drained)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms (optional)
Salt and pepper, to taste
For the Creamy Sauce:
3 tablespoons olive oil
3 tablespoons all-purpose flour
2 cups milk (whole or 2%)
½ cup chicken or vegetable broth
1 teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon salt
1 cup shredded cheddar cheese (optional for extra richness)
For the Stuffing Topping:
1 (6 oz) box of seasoned stuffing mix (like Stove Top)
1 ½ cups chicken or vegetable broth
4 tablespoons butter, melted
Optional Toppings:
1 cup crispy fried onions (for extra crunch)
½ cup grated Parmesan cheese
Instructions:
1. Prepare the Green Beans:
If using fresh green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until just tender and bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
If using canned green beans: Simply drain and set aside.
2. Sauté the Vegetables:
In a large skillet, heat 1 tablespoon olive oil or butter over medium heat.
Add the chopped onions and cook until soft and translucent, about 3-4 minutes.
Stir in the garlic and mushrooms (if using) and cook for another 3-4 minutes until the mushrooms are tender. Season with salt and pepper.
Add the cooked green beans to the skillet and stir to combine. Remove from heat.
3. Make the Creamy Sauce:
In a separate saucepan, melt 3 tablespoons of butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and broth, making sure there are no lumps.
Add thyme, salt, and pepper. Stir frequently until the sauce thickens, about 5-7 minutes.
If using, stir in the shredded cheddar cheese until melted and smooth.
Pour the creamy sauce over the green bean mixture and stir to coat evenly.
4. Assemble the Casserole:
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Spread the green bean mixture evenly in the baking dish.
5. Prepare the Stuffing Topping:
In a medium bowl, combine the stuffing mix with melted butter and broth. Stir until the stuffing is moistened but not soggy.
Spread the stuffing evenly over the green bean mixture.
6. Bake:
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the stuffing is golden brown and crispy.
7. Add Optional Toppings (if desired):
In the last 5 minutes of baking, sprinkle crispy fried onions or Parmesan cheese over the top for extra texture and flavor.
8. Serve:
Let the casserole cool for 5 minutes before serving. Enjoy!
Tips & Variations:
Make it ahead: You can prepare the green bean mixture and stuffing separately, then assemble and refrigerate up to a day in advance. Just bake when ready!
Add protein: Toss in some cooked, diced chicken or turkey for a more hearty casserole.
For a vegetarian version: Use vegetable broth and omit any meat-based additions.
Extra crunch: Add chopped nuts like pecans or almonds to the stuffing mix.
Nutrition Information (per serving)
Calories: 350-400
Protein: 15-20g
Fat: 20-25g
Saturated Fat: 8-10g
Carbohydrates: 25-30g
Fiber: 4-5g
Sugar: 5-6g
Sodium: 400-500mg