Southern Green Bean Casserole
This Southern Green Bean Casserole recipe is the perfect side dish for Thanksgiving or Christmas dinner. It's made super special with the addition of stuffing mix. There's so much flavor in this delicious green bean casserole!
Ingredients
- 10.5 ounces Campbell's Cream of Mushroom Soup, 1 can
- 1/2 cup milk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 cups green beans, fresh, canned or frozen
For the stuffing topping:
- 1.5 cups chicken broth, or vegetable broth
- 4 tablespoons butter
- 6 ounces stuffing mix, dry
- 1.5 cups fried onions, divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, add cream of mushroom soup, milk, Worcestershire sauce, garlic powder and black pepper. Stir well to combine.
- Next, stir in the green beans. Then, add half of the crispy fried onions.
- Grease a 9x13'' baking dish and pour green bean mixture into the dish.
- In a medium microwave safe bowl, microwave butter for 30-60 seconds until the butter is melted.
- To the bowl with the melted butter, add chicken stock and stuffing mix. Stir until the stuffing is thoroughly moistened.
- Spread the stuffing mixture over the top of the green bean mixture, gently pressing down into the green beans in pockets. I like to use a spatula to smooth each layer out.
- Top the stuffing mixture with the remaining French-fried onions.
- Bake for 40 minutes, until it's hot and bubbly. If the topping starts to brown too soon, cover with aluminum foil.
- Remove from oven and serve warm!
Notes
See the notes above the recipe card for tested substitutions and additions to this recipe!
Serving: 1, Calories: 204kcal, Carbohydrates: 23g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 554mg, Potassium: 194mg, Fiber: 2g, Sugar: 4g, Vitamin A: 517IU, Vitamin C: 6mg, Calcium: 58mg, Iron: 1mg
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