|Another great way to enjoy green beans in a casserole is to add a little onion, bacon and cheese and top it off with a stuffing mix!|
Stuffing Topped Cheesy Green Bean CasseroleI remembered seeing this cheesy green bean and stuffing casserole in Kraft's Food & Family magazine a few years back (okay, so I'm slow) and really liked the idea of a stuffing topped green bean casserole. Or, I guess, technically this would be a dressing topped casserole since it's not stuffed into anything. But, anyway... I thought it'd be a great side dish anytime really, but especially for the holidays, if you are stuffing your turkey and always have that little bit of leftover stuffing. If you have leftovers, it sure would make a fantastic holiday leftovers casserole too!
Of course, I changed it up just a bit - using well drained, canned French style green beans rather than frozen, a little less cheese than they called for, and I added some sauteed onion and bacon. Actually, this was the casserole I set out to make when I discovered I had no cream of mushroom soup in my pantry! No problem, I simply made up a batch of homemade cream of mushroom copycat, and as you see, it worked out beautifully.
Here's how to make it.
Recipe: Stuffing Topped Cheesy Green Bean Casserole©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings
- 4 slices of bacon
- 1/2 cup of chopped onion
- 1 can (10-3/4 ounce) Campbell's condensed cream of mushroom soup
- 2 cans (14.5 ounce each) French style green beans, well drained
- 1/4 pound of Velveeta cheese, cut into tiny cubes
- 1-1/2 cups water
- 1/4 cup (1/2 a stick) butter
- 1 (6 ounce) package of cornbread, herb or chicken stuffing mix
Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking dish and set aside.
Cut the bacon slices into small pieces and saute in a skillet until lightly browned Add the onion to the bacon and bacon drippings, and cook until soft, about 5 minutes. Add the mushroom soup and heat over medium low until loose; stir in the drained green beans, toss until mixed, warmed through and well blended Pour mixture into the prepared casserole dish and top with the small cubes of Velveeta.
Meanwhile, heat the water and butter on the stove top or microwave until water is hot and butter is melted; remove from heat. Add the stuffing mix, gently stir just until moistened, let sit for a minute and then lightly fluff with a fork. Spoon the stuffing over the casserole. Bake at 350 degrees F for about 35 to 40 minutes, or until stuffing is lightly browned and casserole is bubbly; longer for a crunchier top.
Double for the holidays.
Requires Adobe Reader - download it free!©Deep South Dish
Adapted from a Kraft recipe
Check These Out Too!
Classic Green Bean Casserole
Green Bean Casserole with Panko Topping
Southern Style Green Beans with Potatoes