Holiday Green Bean Stuffing Casserole Recipe
You know that moment when you want a holiday side dish that screams “festive queen/king,” but you also don’t want to babysit five different pans? Yeah. This Holiday Green Bean Stuffing Casserole is the shortcut to looking like you planned—even if you absolutely didn’t.
It’s got tender green beans, creamy sauce, crispy stuffing on top, and that “everyone suddenly gets quiet at the table” kind of flavor. Basically, it’s comfort food wearing a holiday sweater.
Why This Recipe is Awesome
This casserole is a two-in-one masterpiece: you get green bean casserole vibes and buttery stuffing goodness in one dish. That means fewer sides to make, fewer dishes to wash, and more time to pretend you’re not stressed. Win.
It’s also super customizable. Want it extra crunchy? Add more stuffing. Want it extra creamy? Add a splash of milk. Want to make it feel fancy? Toss in mushrooms and call it “chef-inspired.” Nobody will question you.
And let’s be real—stuffing on top of anything is a genius move.
Ingredients You’ll Need
- Green beans (4 cups fresh, or 2 cans drained, or 1 bag frozen) – your choice, no judgment
- Cream of mushroom soup (1 can, 10.5 oz) – classic, cozy, easy
- Sour cream (½ cup) – makes it extra creamy and rich
- Milk (¼ cup) – loosens the sauce (add more if needed)
- Garlic powder (1 tsp) – because bland is illegal
- Onion powder (½ tsp) – extra savory boost
- Black pepper (½ tsp) – a little bite
- Salt (to taste) – go easy if your soup is salty
- French fried onions (1 cup) – crunchy, iconic, addictive
- Stuffing mix (1 box, about 6 oz) – like Stove Top, but any works
- Butter (4 tbsp, melted) – makes stuffing top golden and glorious
- Optional but delicious: shredded cheddar (½–1 cup), cooked bacon, sautéed mushrooms
Key tip: If you use frozen green beans, thaw and pat them dry so your casserole doesn’t turn into soup.
Step-by-Step Instructions
- Preheat the oven.
Set it to 375°F (190°C). Grease a 9×13 dish (or any casserole dish that looks confident). - Prep the green beans.
If fresh: boil 4–5 minutes, then drain. If canned: drain well. If frozen: thaw and dry. Moisture is the enemy of thick, creamy casserole. - Mix the creamy sauce.
In a bowl, stir together cream of mushroom soup, sour cream, milk, garlic powder, onion powder, pepper, and a pinch of salt. Mix until smooth. - Combine beans + sauce.
Toss green beans into the sauce until coated. Pour everything into your baking dish and spread it out evenly. - Make the stuffing topping.
In another bowl, mix stuffing mix with melted butter. Add a splash of broth or water (2–3 tbsp) if you want it softer, but don’t overdo it. - Top it like you mean it.
Sprinkle stuffing evenly over the casserole. Add French-fried onions on top (or do half now and half later for extra crunch). - Bake.
Bake for 25–30 minutes until bubbly and golden. If your onions start looking too dark, cover loosely with foil. - Rest a bit, then serve.
Let it sit 5–10 minutes so it thickens up. Yes, waiting matters (sadly).
Common Mistakes to Avoid
- Not draining the beans.
Watery casserole is a tragedy. Drain everything like your reputation depends on it. - Burning the fried onions.
They go from golden to “what is that smell?” fast. Add them in the last 10 minutes if your oven runs hot. - Over-mixing the stuffing.
If you mash it too hard, it gets dense. You want it crumbly and crisp, not stuffing concrete. - Forgetting seasoning.
Soup brings salt, but it doesn’t bring personality. Add garlic powder, pepper, and maybe a pinch of thyme for extra holiday vibes.
Alternatives & Substitutions
- Cream of mushroom soup swap: Use cream of chicken or cream of celery if mushrooms aren’t your thing.
- Fresh mushrooms option: Sauté sliced mushrooms in butter and stir them into the sauce—tastes more homemade instantly.
- Make it cheesy: Add cheddar into the sauce layer for extra comfort. (Cheese fixes everything.)
- Make it vegetarian: Just check your stuffing mix and soup labels. Many are vegetarian, but some sneak in chicken flavoring like a villain.
- Make it gluten-free: Use gluten-free stuffing + gluten-free condensed soup. Easy fix.
- Add protein: Crumbled cooked bacon on top is… dangerous. In the best way.
FAQ’s
Q1. Can I make this ahead of time?
Yep. Assemble everything except the fried onions, cover, and refrigerate up to 24 hours. Add onions right before baking, so they stay crunchy.
Q2. Can I use frozen green beans?
Absolutely. Just thaw and dry them first. Otherwise, you’ll get casserole soup… and not the cute kind.
Q3. Can I use homemade stuffing instead of stuffing mix?
Of course. And look at you being fancy. Just make sure it’s not too wet—dry-ish stuffing crisps better on top.
Q4. Do I have to use cream of mushroom soup?
Nope. Cream of chicken or celery works great too. Use what your pantry provides.
Q5. How do I keep the topping crunchy?
Add half the onions at the start and half in the last 10 minutes. Also, don’t drown the stuffing in liquid—buttery crumbs = crisp perfection.
Q6. What goes well with this casserole?
Turkey, roast chicken, ham, mashed potatoes, cranberry sauce—basically anything that makes you want stretchy pants.
Read More Recipes:
- Caramel Apple Dessert Cups Recipe
- Easy Cheesecake Crescent Rolls Casserole Recipe
- Sizzling Chicken Fajitas Recipe
- Creamy Ranch Chicken Recipe
- Easy Baked Honey Dijon Chicken
Final Thoughts
This Holiday Green Bean Stuffing Casserole is the kind of dish that makes people hover near the serving table like it’s a buffet on a cruise ship. It’s creamy, crunchy, cozy, and ridiculously easy—aka the holiday dream.
Now bake it, serve it proudly, and accept compliments as you worked harder than you did. You earned it.
Green Bean Stuffing Casserole Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a bowl, mix cream of mushroom soup, sour cream, milk, garlic powder, salt, and pepper.
- Stir in green beans and cheese if using.
- Spread mixture evenly into the prepared baking dish.
- In a separate bowl, toss stuffing mix with melted butter.
- Sprinkle stuffing evenly over green bean mixture.
- Bake 30–35 minutes until hot and bubbly and topping is golden brown.
- Let rest 5 minutes before serving.
Notes
- Use fresh green beans for extra texture and flavor.
- Add cooked mushrooms or crispy onions for extra depth.
- Cover loosely with foil if the topping browns too quickly.
- Store leftovers refrigerated up to 3 days and reheat in the oven.
