Stuffing Casserole Recipe

Name: Stuffing Casserole Recipe
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 8
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 cup celery, diced; 2 cloves garlic, minced; Salt and pepper, to taste; 2 ½ cups chicken broth (see Note 3); 1 (10.5 oz.) can condensed cream of chicken soup; 1/3 cup sour cream; ¼ cup dried cranberries; 1 (14 oz.) package stuffing mix (about 8 cups); ½ cup crispy fried onions; Fresh parsley, for garnish

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1 hr 35 min

cook 1 hr 25 min

Ingredients

Instructions

Oven Method
Preheat the oven to 350°F and lightly grease a 13” x 9” casserole dish.
In a large (10-inch) pan over medium heat, brown the sausage and then remove it from the pan.
Melt the butter in the same pan and sauté the onions, green beans, and celery until softened, about 5 minutes.
Stir in the garlic, salt, and pepper, cooking for 1 additional minute.
Add the chicken broth, scraping up any browned bits from the bottom of the pan for added flavor.
Turn off the heat. Mix in the cream of chicken soup, sour cream, and dried cranberries.
Return the sausage to the pan and stir in the stuffing mix until well combined.
Transfer the mixture to the prepared casserole dish. Cover and bake for 1 hour.
Remove the cover and bake for an additional 5 minutes to brown the top.
Add crispy fried onions on top and bake for another 5 minutes.
Garnish with fresh parsley and serve warm.
Crock Pot Method
Cook and crumble the sausage, draining any excess grease. (Alternatively, use precooked sausage links and dice them.)
Combine the sausage with the remaining uncooked stuffing ingredients.
Lightly grease a Crock Pot and transfer the stuffing mixture into it.
Cook on low for 6-7 hours or high for 4 hours.
For a crispy top, transfer to a 350°F oven for 5 minutes, then add fried onions and bake for an additional 5 minutes.
Make-Ahead Method
Assemble the casserole up to 3 days in advance. Refrigerate and let it sit out for 10-15 minutes before baking.
To freeze, store it in an airtight container for up to 3 months. Thaw in the refrigerator overnight before baking.