This casserole is a creamy, crunchy, feel-good side dish — perfect for Thanksgiving! Goes great with chicken and pork chops. Sometimes on a rainy day, I'll eat a great big bowl of it.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
303 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Return to the oven for about 10 minutes, or until crunchy. You can also broil for a few minutes for extra crunch.
Step 3
Place green beans and potatoes into a 2-quart casserole dish. Stir in the cream of celery soup and milk. Season with salt, pepper, and garlic powder; stir in 1 tablespoon of the French fried onions. Sprinkle the remaining onions on top.
Step 4
Bake for 30 minutes in the preheated oven. While casserole is baking, prepare stuffing according to the package directions. Spread over the top of the casserole. I like to mash it flat with a spatula so that it covers the entire dish.
Ingredients
salt and pepper to taste
1 (10.75 ounce) can condensed cream of celery soup
1 (15 ounce) can sliced potatoes, drained
1 (8 ounce) package dry bread stuffing mix
garlic powder to taste
1 (15.5 ounce) can French-style green beans, drained
