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Stuffing Casserole

This Stuffing Casserole with sausage and green beans is an easy Thanksgiving side dish idea. Make on the Stove Top or in the Crock Pot!

Love Casseroles? Try this Twice Baked Potato Casserole or Paula Deen’s Corn Casserole recipe next!

Stuffing and green bean casserole being scooped up with a wooden spoon.

Stuffing Casserole

This recipe is inspired by my super popular Crock Pot Chicken and Stuffing recipe and makes an excellent side dish with Roast Chicken. Let’s get into everything you need to know to make this recipe a success!


  • Ground Sausage– Sweet, hot, and breakfast sausage all work!
  • Butter
  • Green Beans– Fresh or frozen
  • Onions
  • Celery
  • Garlic- Mince fresh garlic cloves yourself for the best flavor
  • Salt/Pepper
  • Chicken BrothHomemade is best. Consider using low-sodium.
  • Condensed Cream of Chicken Soup– This gives it that casserole texture, try my homemade version!
  • Sour Cream– Just trust me on this.
  • Dried Cranberries
  • Boxed Stuffing
  • Crispy Fried Onions

How to Make It

Brown sausage in a pan. Set aside. Add butter, celery, fresh green beans, & onions.

Add Garlic, Salt, & Pepper. Cook for 1 minute. Add Chicken Broth, Cream of Chicken Soup, and Sour Cream.

Add Stuffing and Stir to Combine. Place in Lightly Greased Casserole dish. Bake or heat in Crock Pot when ready!

⭐PRO TIP: If you prefer your stuffing extra moist, you may want to add slightly less than 14 oz. of stuffing, (or add additional chicken broth), especially if you’re baking it in the oven or making it ahead of time.

Make-Ahead Method

  • This Stuffing Casserole can be assembled 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.
  • Note: Don’t stuff a turkey ahead of time as that can create salmonella from the moist stuffing/raw turkey.

Crock Pot Method

  • To cook this in the Crock Pot, cook, crumble and drain the sausage in a pan. (Or use precooked sausage links and dice them up.)
  • Combine the cooked sausage with all other uncooked stuffing ingredients.
  • Heat it on low for 6-7 hours or on high for 4 hours.
  • To crisp the top, place the crock pot in a 350° oven for 10 minutes.
  • Remove and top with crispy fried onions. Bake for 5 more minutes.

Stuffing and green bean casserole on a white plate with a fork next to it.

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A casserole dish with a wooden spoon scooping out stuffing casserole with green beans.

Stuffing Casserole

5 from 10 ratings
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!


  • 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


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.


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.




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
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36 comments on “Stuffing Casserole”

  1. how much cream of chicken soup?

  2. Oh, my goodness!  I am not a stuffing person.  Simply because I don’t have room for it, what with all the food that’s weighing down the table at the holidays.  However, I saw the photo and those green beans called to me!  This stuffing is amazing!
    We don’t have Bell’s stuffing where I am, so I used another brand.  My choice  had bread cubes.  Also, I never liked sausage either, but I bought Deen’s  roll of breakfast sausage.  It is the mild type so it didn’t overpower the dish.  I didn’t use the cranberries because lately I don’t care for sweet things.  This stuffing is so delicious I had leftovers for breakfast!
    This is my go to from now on!  I would even put a fried egg on top of this next time.

  3. This is the recipe I wanted to make this year.  After I did so, I finally get why people need their stuffing recipe every year!  This is the recipe I will make Fromnowonforevermore.  Who needs turkey?  I am now in it for the Stuffing that has it all!  Thanks for sharing such a great recipe.

  4. Excellent recipe! I made both this and a traditional stuffing last thanksgiving and no one ate the regular one after tasting this one!

    • That’s great to hear Jill!😀 I’ll be making this for our Thanksgiving this year! Stuffing is so important, people are obsessed with it on Thanksgiving. I get nothing but great reviews on this one from family and friends every Thanksgiving!

  5. This was a look yummy! Made this for Christmas this year and everyone raved. Like combining your stuffing and green bean casserole in one and was super tasty.

    • That is such excellent news and I love the combining stuffing and green bean casserole! Great idea!! Thank you for taking the time to comment, you’re the best!!!!

  6. Hi!  I’m new to your site, and am loving what I see!  Is there a way to save a recipe to start a collection of favorites?


    • Hey Kerri! I’m so happy to have you here!! I don’t currently have that feature but you know what? I’m going to email my developer right now to look into adding it! Thank you for the nudge on that! Happy New Year! -Stephanie

  7. Hello! Is the stuffing cooked or uncooked? Thank you! 

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