Ultimate Side Dish

Ultimate Side Dish

18 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
JESTENNEY
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (18)

Rate This Recipe
Veronica
27

Veronica

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

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

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.

More Reviews

Similar Recipes

Quinoa Side Dish
(374)

Quinoa Side Dish

Hungarian Noodle Side Dish
(42)

Hungarian Noodle Side Dish

Smashed Cauliflower Side Dish
(34)

Smashed Cauliflower Side Dish

Cauliflower Side Dish
(39)

Cauliflower Side Dish

Sarah's Spinach Side Dish
(23)

Sarah's Spinach Side Dish

Dawn's Kale Side Dish
(20)

Dawn's Kale Side Dish

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Dawn's Kale Side Dish

>

next recipe:

Squash and Green Bean Saute Side Dish