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Ultimate Side Dish

Ultimate Side Dish

  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
JESTENNEY

JESTENNEY

Creamy, crunchy, feel good side dish. Perfect as a side dish on Thanksgiving. Goes great with chicken and pork chops. Sometimes on a rainy day I'll just eat a great big bowl of it. You can save on calories by using water instead of milk and going a bit easy on the French fried onions.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 1515 mg
  • 61%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the 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, and stir in 1 tablespoon of the French fried onions. Sprinkle the remaining onions on top.
  3. Bake for 30 minutes in the preheated oven. While the casserole is baking, prepare the stuffing according to 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.
  4. Return to the oven for about 10 minutes, or until crunchy. You can also broil for a few minutes for extra crunch.
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Reviews

Veronica
27

Veronica

11/11/2006

this was an interesting version of green bean casserole I am used to. I liked the cream of celery, it had a good flavor but slightly dull. I usually use cream of mushroom and the taste can be overpowering. So maybe mixing the two would be perfect. The stuffing was something I had never tried, I liked that. The part I didn't like was the canned potatoes, they just had a gross texture. I think I might try this again using half cream of celery and half cream of mushroom, with boiled potatoes.

Erin
23

Erin

7/16/2007

This was very good. I used hash brown potatoes instead of the sliced potatoes. I also used a half of can of cream of mushroom and a half of can of cream of celery.

FRESHFEARIAN
20

FRESHFEARIAN

10/10/2007

i really enjoy this recipe. i've made it a few times using boiled potatoes (either cubed or small slices) and cream of chicken and cream of mushroom soups. i haven't tried the cream of celery cause my other half isn't a celery fan in general. it takes more time with using the fresh potatoes but i think it's worth the effort. if the salt content/flavor of the cream of ___ soups is too much, try using stuffing that doesn't come pre-seasoned.

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