Creamy Green Beans And Stuffing Casserole Food

STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Brown the sausage in a large pan (at least 10") over medium heat.
• Remove the sausage and melt 4 Tablespoons butter.
• Add the onions, fresh green beans, and celery. Cook until softened, about 5 minutes.
• Add the garlic, salt, and pepper. Cook for an additional minute.
• Add the chicken broth.
• Use a silicone spatula to scrape up any brown bits on the pan into the chicken broth for added flavor.
• Turn off the heat. Mix in the cream of chicken soup, sour cream, and dried cranberries.
• Add the sausage back to the pan along with the stuffing and stir until well-combined.
• Add to a lightly greased casserole dish. (At least 13" x 9")
• Bake, covered, for 1 hour.
• Remove cover and bake for 5 additional minutes to brown the top.
• Add the crispy fried onions and bake for 5 additional minutes.
• Top with fresh parsley and serve!
• Cook, crumble and drain the sausage first. (Or use precooked sausage links and dice them up.)
• Combine the sausage with remaining uncooked stuffing ingredients.
• Add the stuffing mixture to a lightly greased Crock Pot instead of a casserole dish.
• Cook on low heat for 6-7 hours or on high for 4 hours.
• Brown the top in a 350 degree oven for 5 minutes, add the crispy fried onions, and bake for 5 more minutes.
• This Stuffing Casserole can be assembled in the casserole dish up to three days ahead of time and refrigerated until ready to bake. Let it sit out for 10-15 minutes prior to baking.
• You can also freeze it for up to three months and let it thaw in the refrigerator overnight prior to baking it.

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Make the topping: Separate the onion strips and soak in the buttermilk at least 10 minutes. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Combine the flour, panko, parsley and 1 teaspoon salt in a medium bowl. Working in batches, remove the onion strips from the buttermilk, dip in the flour mixture and fry until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.
• Make the casserole: Bring a large pot of salted water to a boil. Add the green beans; cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
• Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Add the garlic and thyme; cook 1 minute. Add the flour and stir to coat, 1 minute.
• Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parmesan and green beans. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours; keep the topping at room temperature.)
• Bake the casserole until bubbling, about 15 minutes. Stir, then sprinkle with the topping; bake until warmed through, 5 more minutes.

CHICKEN, STUFFING AND GREEN BEAN CASSEROLE

Steps:

• In a medium bowl combine the chicken, soup, beans, salt and pepper; mix well and set aside. Prepare stuffing according to package directions.
• Preheat oven to 375 degrees F (190 degrees C).
• Spoon chicken mixture into a 9x13 inch baking dish, top with prepared stuffing and sprinkle with cheese.
• Bake, covered, for 25 minutes; remove cover and bake another 5 minutes to brown the cheese.

CHEESY GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350ºF.
• Combine beans and soup in 2-qt. casserole sprayed with cooking spray; top with VELVEETA.
• Add hot water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture.
• Bake 35 to 40 min. or until heated through.

FRENCH GREEN BEAN STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• In a skillet over medium heat, melt 2 tablespoons butter, and saute the green beans, onions, and leeks until tender. Season with garlic and herb seasoning blend. Mix in the remaining butter until melted.
• In a large bowl, toss together the green bean mixture, eggs, and dry stuffing mix. Gradually blend in the water. Transfer the mixture to the prepared baking dish.
• Bake 40 minutes in the preheated oven, or until lightly brown.

CREAMY GREEN BEANS AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt 2 tablespoons butter in a large skillet.
• Add mushrooms; cook until tender.
• Stir in cream cheese and soup; heat until cream cheese is melted, stirring gently. Stir in green beans.
• Pour mixture into a lightly.
• greased 1-1/2 quart casserole dish.
• Top with stuffing mix; drizzle with remaining 2 tablespoons butter.
• Bake 30 minutes or until hot.

GREEN BEAN AND STUFFING CASSEROLE

Steps:

• 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.

THREE-INGREDIENT GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Fry bacon in a large skillet over medium heat until crisp. Drain on paper towels. In a large bowl, stir together the green beans and salad dressing; pour into the prepared dish. Crumble bacon over the top.
• Bake uncovered for 30 minutes in the preheated oven.

RICH GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the processed cheese into a large microwave-safe bowl along with the cream of chicken soup. Heat on full power for 2 minutes, stirring occasionally, or until cheese is melted. Season with salt, pepper, and Cajun seasoning. Stir in the green beans. Pour into a 1 1/2 quart casserole dish, and sprinkle the French fried onions over the top.
• Bake for about 20 minutes in the preheated oven, or until the top is crispy.

GREEN BEAN, CHICKEN & STUFFING CASSEROLE

Steps:

• In small bowl, mix soup and milk until well blended. Set aside.
• In another small bowl, mix stuffing crumbs and melted butter. Set aside.
• In a 11x7 inch glass baking dish layer chicken then green beans then soup mixture then stuffing mixture.
• Bake uncovered at 350 degrees F for 45 minutes or until chicken is no longer pink in center & mixture is hot & bubbly.