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Green Bean Stuffing Casserole

Green Bean Stuffing Casserole is the perfect mashup of two holiday favorites! Tender green beans in a creamy mushroom gravy are topped with a layer of savory stuffing and a topping of crispy fried onions.

low angle shot of a skillet with green bean stuffing casserole in it. There is a wooden spoon lifting out some of the casserole.

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❤️ Why you’ll love this Thanksgiving casserole

  • It combines two favorite Thanksgiving dishes—stuffing and green bean casserole—into one delicious dish. It’s one less dish to cook and wash and everyone will still get their faves.
  • It’s easy to make! Just 10 minutes to put the casserole together and 40 minutes in the oven.
  • It can be made ahead of time. Leave the fried onion topping off and store it, covered, in the fridge for up to 3 days. Reheat it by topping it with the onions and reheating in a 350°F oven.
  • It’s easy to make vegetarian to provide a filling and delicious dish that everyone can enjoy.
overhead shot of the ingredients needed to make stuffing green bean casserole.

What ingredients do you need?

This delicious Green Bean Stuffing Casserole only requires a handful of ingredients. Here’s what you need:

  • Soup: Use one 10 1/2-ounce can condensed cream of mushroom soup (such as Campbell’s). For more meaty flavor, you could substitute cream of chicken soup.
  • Milk: Use whole or low-fat milk. I wouldn’t recommend using nonfat milk here.
  • Soy sauce: This adds salt and umami. Feel free to substitute Worcestershire sauce if you don’t have soy sauce.
  • Green beans: Fresh green beans are the best, but you can use frozen green beans here. I don’t recommend using canned green beans, but they’ll be fine in a pinch.
  • Stuffing mix: One box of stuffing mix provides the stuffing layer.
  • Broth: Use chicken broth or vegetable broth if you want to make it vegetarian.
  • Butter: You can use salted or unsalted butter.
  • Fried onions: Use crispy canned french fried onions. It’s a nostalgic topping that really makes the dish. You could fry your own onions, but I find the canned ones to be even more satisfying.

🧑🏻‍🍳 How do you make it?

This delicious side dish is super easy to make! Just mix a few things together, layer them in a baking dish, and bake. Here’s how to make this Stuffing Green Bean Casserole:

  1. Mix together the soup, milk, and soy sauce.
  2. Stir in the green beans and half of the fried onions.
  3. Transfer the mixture to a baking dish.
  4. Heat the butter and broth together in a large bowl until the butter is melted.
  5. Stir the stuffing mix into the broth mixture. Layer that over the green bean mixture.
  6. Top with the remaining fried onions and bake.
  7. Remove from oven and serve!

🏆 Tips for Success

  • You can stir fresh sliced mushrooms into the green beans mixture before baking.
  • Substitute cream of chicken soup for the cream of mushroom.
  • Add a couple of tablespoons of sour cream to the green bean mixture for extra creaminess.
  • You can use any flavor stuffing you like—cornbread, chicken, sage. Any of these would be wonderful in this.
  • You can use your favorite homemade stuffing recipe for the topping as well.  I think sausage stuffing would be great here.
  • You can substitute Worcestershire sauce for the soy sauce.
  • Add a cup of shredded cheddar cheese stirred into the green beans for a little cheesy flavor.
  • Make it vegetarian by using vegetable broth instead of chicken broth (make sure your stuffing mix is also vegetarian).
  • A little cooked crumbled bacon added to the green bean mix or on top would be delicious.
  • You can store leftovers in the fridge for up to 4 days.
Hi angle shot of a skillet with green bean stuffing casserole in it.

🥘 What do you serve with it?

Make this Stuffing Green Bean Casserole part of your traditional holiday spread! Serve it with roast turkey or Instant Pot Duck Confit, Instant Pot Ham, Instant Pot Cranberry Sauce, Crispy Brussels Sprouts, turkey gravy, Sweet Potato Casserole, and dinner rolls.

Yield: Serves 12

Green Bean Stuffing Casserole

Closeup shot of a forkful of stuffing and green bean casserole.

Green Bean Stuffing Casserole is the perfect mashup of two holiday favorites! Tender green beans in a creamy mushroom gravy are topped with a layer of savory stuffing and a topping of crispy fried onions.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 (10 ½-ounce) can condensed cream of mushroom soup
  • ½ cup milk
  • 1 teaspoon soy sauce
  • 4 cups fresh or frozen green beans
  • 1 (6-ounce) box turkey stuffing mix
  • 1 ½ cups chicken broth
  • ¼ cup butter
  • 1 1/3 cups crispy fried onions (canned is fine), divided

Instructions

  1. Preheat the oven to 350°F.
  2. In a large bowl, stir together the cream of mushroom soup, milk, and soy sauce.
  3. Stir in the green beans and half of the fried onions.
  4. Transfer the green bean mixture to a 9x13-inch or equivalent baking dish.
  5. In second large bowl microwave the butter and broth in 30 second intervals until the butter is melted.
  6. Using a fork stir in the stuffing mix until thoroughly moistened.
  7. Spread the stuffing mixture over the top of the green bean mixture.
  8. Top with the remaining fried onions.
  9. Bake for 40 minutes.
  10. Remove from oven and serve!

Notes

1. Store leftovers in the fridge for up to 4 days.

2. You can use any flavor stuffing you like, cornbread, chicken, sage, it would all be wonderful in this.

3. You can substitute Worcestershire sauce for the soy sauce.

4. Stir 1 cup of shredded cheddar cheese into the green beans for a little cheesy flavor.

5. You can make this vegetarian by using vegetable broth instead of chicken broth (make sure your stuffing mix is also vegetarian).

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 163Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 26mgSodium 558mgCarbohydrates 15gFiber 2gSugar 5gProtein 4g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.

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By on November 3rd, 2022

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

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