Stuffing Casserole
This Stuffing Casserole with sausage and green beans can be made up to 3 days ahead of time and baked in the oven or heated in the Crock Pot!
Servings: 8
Calories: 521kcal
Ingredients
- 1 lb. ground sausage see Note 1
- 4 Tablespoons butter preferably unsalted
- 1 small yellow onion diced
- 2 cups fresh green beans see Note 2
- ¾ cups celery diced
- 2 cloves garlic minced
- Salt/Pepper to taste
- 2.5 cups chicken broth see Note 3
- 10.5 oz. condensed cream of chicken soup
- 1/3 cup sour cream
- ¼ cup dried cranberries
- 14 oz. stuffing mix equal to 8 cups
- ½ cup crispy fried onions
- Fresh parsley to garnish
Instructions
Oven Method
- Preheat oven to 350 degrees F.
- Brown the sausage in a large pan (at least 10”) over medium heat.
- Remove the sausage and melt 4 Tablespoons butter.
- Add the onions, fresh green beans, and celery. Cook until softened, about 5 minutes.
- Add the garlic, salt, and pepper. Cook for an additional minute.
- Add the chicken broth.
- Use a silicone spatula to scrape up any brown bits on the pan into the chicken broth for added flavor.
- Turn off the heat. Mix in the cream of chicken soup, sour cream, and dried cranberries.
- Add the sausage back to the pan along with the stuffing and stir until well-combined.
- Add to a lightly greased casserole dish. (At least 13” x 9”)
- Bake, covered, for 1 hour.
- Remove cover and bake for 5 additional minutes to brown the top.
- Add the crispy fried onions and bake for 5 additional minutes.
- Top with fresh parsley and serve!
Crock Pot Method
- Cook, crumble and drain the sausage first. (Or use precooked sausage links and dice them up.)
- Combine the sausage with remaining uncooked stuffing ingredients.
- Add the stuffing mixture to a lightly greased Crock Pot instead of a casserole dish.
- Cook on low heat for 6-7 hours or on high for 4 hours.
- Brown the top in a 350 degree oven for 5 minutes, add the crispy fried onions, and bake for 5 more minutes.
Make Ahead Method
- This Stuffing Casserole can be assembled in the casserole dish up to three days ahead of time and refrigerated until ready to bake. Let it sit out for 10-15 minutes prior to baking.
- You can also freeze it for up to three months and let it thaw in the refrigerator overnight prior to baking it.
Notes
Note 1- Sausage:
I like breakfast sausage with this stuffing but you can use sweet or hot Italian sausage as well. If you are only able to find links, remove the cases before cooking. Always cook the sausage before mixing with the other ingredients.
Note 2- Green Beans
I like using fresh green beans for this recipe but frozen may also be used. If using frozen, don’t cook them in the pan, just add them when you mix the whole thing together.
Note 3- Chicken Broth
If you prefer more moist stuffing, consider adding up to 1 cup additional chicken broth, especially if you are making this recipe ahead of time or baking it (as opposed to making it in the crock pot.)
I use Bell's Traditional Stuffing for this recipe.
I like breakfast sausage with this stuffing but you can use sweet or hot Italian sausage as well. If you are only able to find links, remove the cases before cooking. Always cook the sausage before mixing with the other ingredients.
Note 2- Green Beans
I like using fresh green beans for this recipe but frozen may also be used. If using frozen, don’t cook them in the pan, just add them when you mix the whole thing together.
Note 3- Chicken Broth
If you prefer more moist stuffing, consider adding up to 1 cup additional chicken broth, especially if you are making this recipe ahead of time or baking it (as opposed to making it in the crock pot.)
I use Bell's Traditional Stuffing for this recipe.
Nutrition
Calories: 521kcal | Carbohydrates: 49g | Protein: 16g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1691mg | Potassium: 463mg | Fiber: 3g | Sugar: 9g | Vitamin A: 582IU | Vitamin C: 11mg | Calcium: 94mg | Iron: 3mg