Description
Yum Yum Green Bean Casserole is a creamy, cheesy casserole featuring tender green beans mixed with mushroom soup and sour cream, topped with crunchy Stove Top stuffing and baked to golden perfection. A comforting and easy-to-make side dish perfect for family dinners or holiday meals.
Ingredients
Scale
Green Bean Mixture
- 1 (32-oz) package frozen cut green beans, thawed
- 1 (10.5-oz) can unsalted cream of mushroom soup (undiluted)
- 1 cup sour cream
- ¼ tsp onion powder
- ¼ tsp garlic salt
- ¼ tsp pepper, or to taste
- 1½ cups shredded cheddar cheese
Topping
- 1 (6-oz) box Stove Top stuffing mix
- 1 cup chicken broth
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix Green Bean Mixture: In a large bowl, combine the thawed green beans, cream of mushroom soup, sour cream, onion powder, garlic salt, pepper, and shredded cheddar cheese. Stir thoroughly until all ingredients are evenly incorporated.
- Assemble Casserole: Spread the green bean mixture evenly into the prepared baking dish, ensuring a smooth, even layer.
- Add Stuffing Topping: Sprinkle the uncooked Stove Top stuffing mix evenly over the top of the green bean mixture. Then pour the chicken broth evenly over the stuffing to moisten it.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 30 to 40 minutes, or until the stuffing topping is golden brown and crispy, and the casserole is bubbly around the edges.
Notes
- For best results, thaw green beans completely before mixing.
- You can substitute cheddar cheese with mozzarella or Monterey Jack for a different flavor profile.
- Feel free to add crispy fried onions on top for added crunch.
- Make sure to evenly distribute the chicken broth over stuffing to prevent dryness.
- Leftovers keep well in the refrigerator for up to 3 days and are great reheated.
