Green Bean Stuffing Casserole takes the best parts of old‑school green bean casserole and classic boxed stuffing and layers them into one “why didn’t we always make it this way?” side dish. Tender green beans are coated in a creamy mushroom sauce, then topped with seasoned stuffing that bakes up golden and crisp while the beans underneath stay saucy and tender.
A final sprinkle of French fried onions adds the familiar crunch and oniony punch everyone expects from green bean casserole. It’s easy, budget‑friendly, and built almost entirely from pantry staples like canned soup, stuffing mix, and frozen or canned green beans.
Equipment
- 9×13‑inch (or similar 3–4 quart) baking dish, lightly greased.
- 2 large mixing bowls (one for green bean mixture, one for stuffing).
- Whisk or sturdy spoon for stirring soup and liquids.
- Measuring cups and spoons.
Ingredients
Green bean layer:
- 4–5 cups green beans (fresh blanched, canned drained, or frozen thawed).
- 1 can (10.5 oz / ~300 g) condensed cream of mushroom soup.
- ½ cup milk.
- 1 teaspoon soy sauce or Worcestershire sauce (for savory depth).
- ½ cup sour cream (optional, for extra creaminess).
- 1 teaspoon garlic powder.
- ½ teaspoon black pepper.
- 1–1⅓ cups French fried onions, divided (half in the beans, half on top).
Stuffing topping:
- 1 box (about 6 oz) dry stuffing mix (turkey or chicken flavor).
- 1½ cups chicken broth (or vegetable broth).
- ¼ cup (4 tablespoons) butter.
Optional additions:
- 1 cup shredded cheddar cheese mixed into the green bean layer for a cheesy version.
- Extra herbs like thyme, sage, or parsley in the stuffing for more stuffing flavor.
Instructions And Steps
Preheat the oven to 350°F (175°C) and lightly grease a 9×13‑inch baking dish with cooking spray or a thin coat of butter. Set the dish aside while you mix the green bean base and stuffing topping.
If using fresh green beans, trim and cut them into bite‑sized pieces, then blanch them in boiling salted water for 3–4 minutes until just crisp‑tender; drain well and pat dry. For frozen green beans, thaw and drain off excess moisture; for canned, open, drain, and rinse to remove extra sodium.
In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, and soy sauce or Worcestershire sauce until smooth and fully combined. Stir in the sour cream if using, along with the garlic powder and black pepper, and mix until the sauce is creamy and evenly seasoned.
Add the green beans to this creamy base and fold them in until they are well coated. Stir in about half of the French fried onions (roughly ½–⅔ cup), reserving the rest for the very top so you get a crunchy onion layer after baking. If you’re using shredded cheddar, fold it into the green bean mixture now as well.
Transfer the green bean mixture to the prepared baking dish, spreading it out into an even layer that covers the bottom from edge to edge. Use a spatula to smooth the surface so the stuffing has an even base to sit on.
In a second large bowl, combine the butter and chicken broth. Microwave in 30‑second bursts until the butter is fully melted and the broth is warm. Add the dry stuffing mix to the bowl and stir with a fork until all the stuffing crumbs are evenly moistened by the buttery broth; you want it fully hydrated but not soupy. If it looks too dry, add a splash more broth; if overly wet, sprinkle in a bit of extra dry stuffing or breadcrumbs.
Gently spread or spoon the stuffing mixture over the green bean layer in the baking dish. You can lightly press it down in spots to help it adhere to the beans while still keeping a somewhat loose, craggy surface that will crisp nicely in the oven.
Sprinkle the remaining French fried onions evenly over the top of the stuffing, covering as much of the surface as possible so every scoop gets some crispy onion goodness. At this point, the casserole is ready to bake; if you’re prepping ahead, you can cover and refrigerate before the final bake, then add a few extra minutes of oven time when baking from cold.
Place the casserole in the preheated oven and bake, uncovered, for about 35–40 minutes, or until the green bean mixture is hot and bubbling around the edges and the stuffing and onions on top are nicely browned and crisp. If the top is browning too quickly, loosely tent with foil for the last 5–10 minutes; if it’s not browning enough, you can move the dish to a higher rack near the end.
Once baked, remove the casserole from the oven and let it rest for at least 5–10 minutes before serving. This short rest allows the creamy base to thicken slightly so it scoops more neatly, and lets the stuffing set without losing its crunch. Scoop generous portions with a large spoon, making sure each serving includes saucy green beans and a portion of the stuffing and fried onion topping.
Tips And Tricks
Drain green beans well to avoid a watery casserole. Excess moisture from canned or frozen beans can thin the sauce and make the stuffing soggy, so letting them drain thoroughly—or even patting them dry—helps maintain a rich, creamy texture under a crisp top.
Use the right ratio of liquid for the stuffing. The usual box instructions call for a specific amount of broth and butter; sticking close to that guideline, as in 1½ cups broth plus ¼ cup butter for a 6‑oz box, keeps the stuffing moist enough to bake but not so wet that it turns mushy. Letting the stuffing sit for a minute after stirring in the broth also helps it fully hydrate before you spread it over the casserole.
Fold some fried onions into the green bean base, not just on top. This trick, used in several recipes, distributes their flavor and crunch throughout the casserole so you don’t only get that oniony hit in the first layer. Just remember to reserve enough for the top so you still get that classic look.
Sour cream and/or cheese are optional but effective upgrades. Sour cream adds tang and body to the sauce, making it feel richer without much extra work. Cheddar brings a little sharpness and extra gooeyness, tilting the casserole toward a more indulgent, almost gratin‑like side while keeping the familiar green bean casserole flavor.
Bake uncovered so the stuffing crisps. Covering traps steam and can result in a soft, steamed top rather than the toasty, textured stuffing layer that makes this casserole special. If the top threatens to over‑brown before the middle is hot, loosely tent with foil rather than covering tightly for the entire bake.
When making ahead, assemble everything except the fried onions on top, refrigerate, then add the onions just before baking so they stay crunchy and don’t absorb too much moisture. You may need to add 5–10 minutes to the bake time when starting from cold; check for bubbling around the edges and a hot center before serving.
Variations
Cheesy green bean stuffing casserole: Fold shredded cheddar or a cheese blend into the green bean mixture and/or sprinkle a thin cheese layer between the beans and stuffing before baking. This creates a gooey cheese barrier that melds with the sauce and adds a little extra richness under the crisp stuffing top.
Chicken‑and‑stuffing version: Stir shredded cooked chicken or leftover turkey into the green bean mixture or layer it between the beans and stuffing, essentially turning this into a full chicken, green bean, and stuffing bake. This variation makes the dish substantial enough to be a main course rather than just a side.
From‑scratch mushroom sauce: Instead of canned soup, make a quick homemade mushroom gravy by sautéing sliced mushrooms in butter, sprinkling with flour, then whisking in milk or half‑and‑half and seasoning with salt, pepper, and a splash of soy sauce or tamari. Fold the beans into this fresh sauce, then proceed with the stuffing topping as usual for a less processed version with richer flavor.
Herb‑forward stuffing: If you love strong stuffing flavors, enhance the boxed mix with extra sage, thyme, rosemary, or parsley, or sauté a little celery and onion to fold into the stuffing before layering. This approach leans the casserole a little more toward “dressing with green beans” rather than “green bean casserole with stuffing,” which can be perfect if stuffing is the favorite dish at the table.
Smaller batch or skillet versions: Halve the recipe and bake it in an 8×8‑inch dish or oven‑safe skillet for a smaller group, adjusting baking time slightly downward and checking for bubbling and browning early. Skillet versions can go from stovetop (for the sauce and beans) to oven (for the stuffing and onions) without dirtying extra dishes.
However you tweak it, Green Bean Stuffing Casserole is all about layers of familiar holiday comfort—creamy green beans, savory stuffing, and that crunchy onion finish—coming together in one easy, crowd‑pleasing pan.
