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Stuffing Casserole

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!

Course Side Dish
Cuisine American
Keyword Crock Pot Stuffing, Make Ahead Stuffing, Stuffing CaSSEROLE, Stuffing Casserole with Green Beans
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 520 kcal
Author Stephanie

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 cups celery diced
  • 2 cloves garlic minced
  • Salt/Pepper to taste
  • 2 cups chicken broth see Note 3
  • 1 can 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
US Customary - Metric

Instructions

Oven Method

  1. Preheat oven to 350 degrees F.
  2. Brown the sausage in a large pan (at least 10”) over medium heat.
  3. Remove the sausage and melt 4 Tablespoons butter.
  4. Add the onions, fresh green beans, and celery. Cook until softened, about 5 minutes.
  5. Add the garlic, salt, and pepper. Cook for an additional minute.
  6. Add the chicken broth.
  7. Use a silicone spatula to scrape up any brown bits on the pan into the chicken broth for added flavor.

  8. Turn off the heat. Mix in the cream of chicken soup, sour cream, and dried cranberries.
  9. Add the sausage back to the pan along with the stuffing and stir until well-combined.
  10. Add to a lightly greased casserole dish. (At least 13” x 9”)
  11. Bake, covered, for 1 hour.
  12. Remove cover and bake for 5 additional minutes to brown the top.
  13. Add the crispy fried onions and bake for 5 additional minutes.
  14. Top with fresh parsley and serve!

Crock Pot Method

  1. Cook, crumble and drain the sausage first. (Or use precooked sausage links and dice them up.)

  2. Combine the sausage with remaining uncooked stuffing ingredients.

  3. Add the stuffing mixture to a lightly greased Crock Pot instead of a casserole dish.

  4. Cook on low heat for 6-7 hours or on high for 4 hours.

  5. 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

  1. 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.

  2. You can also freeze it for up to three months and let it thaw in the refrigerator overnight prior to baking it.

Recipe Video

Recipe 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
I highly recommend using homemade chicken broth for best results. If you prefer more moist stuffing, consider adding up to ½ cup additional chicken broth. You also may want to consider using low sodium chicken broth.


I use Bell's Traditional Stuffing for this recipe. 

⭐PRO TIP⭐ If you prefer your stuffing extra moist, you may want to add slightly less than 14 oz. of stuffing, especially if you're baking it in the oven. 

Nutrition Facts
Stuffing Casserole
Amount Per Serving
Calories 520 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 12g75%
Cholesterol 64mg21%
Sodium 1637mg71%
Potassium 445mg13%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 9g10%
Protein 16g32%
Vitamin A 579IU12%
Vitamin C 9mg11%
Calcium 93mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.