Green Bean And Stuffing Casserole Recipes

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.

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.

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.

GREEN BEAN AND CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Lightly spray 11x7-inch glass baking dish with cooking spray. In small bowl, mix soup and milk until well blended. In another small bowl, mix stuffing crumbs and melted butter.
• In baking dish, layer chicken, green beans, soup mixture and stuffing mixture.
• Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.

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.

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.

GREEN BEAN CASSEROLE STUFFED MUSHROOMS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Add garlic; cook 1 minute longer. Place the green beans, 1/2 cup cheese, soup, water, nutmeg, pepper and bacon mixture in a food processor; process until blended. Transfer to a small bowl; fold in bread crumbs., Remove stems from mushrooms; discard stems or save for another use. Spritz mushroom caps with cooking spray; place in an ungreased 15x10x1-in. baking pan, stem side down. Bake at 425° for 10 minutes, turning once., Drain liquid from caps; fill with green bean mixture. Top with remaining cheese and french-fried onions. Bake 8-10 minutes longer or until mushrooms are tender and filling is heated through. Freeze option: After baking mushroom caps, drain and stuff mushrooms. Cool. Freeze on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake mushrooms as directed, increasing time as necessary to heat through.

CHICKEN GREEN BEAN STUFFING CASSEROLE RECIPE - (4.5/5)

Steps:

• 1.Preheat oven to 400 degrees. 2.Prepare stuffing according to directions on the box. Set aside. 3.In a 9x13 pan, stir together sour cream and milk. 4.Add the chicken, green beans, and cheddar cheese, and stir until mixed thoroughly. 5.Top with stuffing. 6.Bake for 30 minutes, until stuffing is golden and chicken is cooked through.