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 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!

Ingredients

• 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 Broth– Homemade 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.

Try These Next!

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on Facebook, Instagram, and Pinterest!

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐

Stuffing Casserole

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

5 from 14 ratings

Servings: 8

Tap or hover to scale

Print recipe Pin Recipe Leave a Review

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!

Ingredients

US Customary - Metric

• ▢ 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

Cook ModePrevent your screen from going dark

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.

---

 

 

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

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Side Dish

Cuisine: American

Author: Stephanie