Description
This savory stuffing casserole combines ground sausage, fresh green beans, celery, onions, and cranberries with a rich, creamy base and herbed stuffing mix for the ultimate comforting side dish or main course. Topped with crispy fried onions and fresh parsley, it’s perfect for gatherings, holidays, or any cozy weeknight meal. Its make-ahead and Crock Pot friendly methods make it incredibly versatile and time-saving as well.
Ingredients
Units
Scale
Sausage & Vegetables
- 1 lb. ground sausage (breakfast, sweet, or hot Italian; see Note 1)
- 4 Tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cups fresh green beans, chopped (or frozen; see Note 2)
- 3/4 cup celery, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
Liquids & Creamy Base
- 2.5 cups chicken broth (see Note 3)
- 10.5 oz. condensed cream of chicken soup
- 1/3 cup sour cream
Extras & Toppings
- 1/4 cup dried cranberries
- 14 oz. stuffing mix (about 8 cups)
- 1/2 cup crispy fried onions
- Fresh parsley, to garnish
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C) to ensure even baking. - Cook the Sausage
In a large pan (at least 10 inches wide), brown the ground sausage over medium heat, breaking it up as it cooks until no longer pink. Once cooked, remove the sausage and set aside. - Sauté Vegetables
In the same pan, melt 4 tablespoons butter. Add the diced onion, green beans, and celery. Sauté until softened, about 5 minutes, stirring often. - Add Garlic and Seasonings
Add the minced garlic along with salt and pepper to taste. Stir and cook for 1 extra minute until fragrant. - Deglaze Pan
Pour in the chicken broth, using a spatula to scrape up any browned bits from the bottom of the pan for extra flavor. - Mix Creamy Ingredients
Turn off the heat. Stir the cream of chicken soup, sour cream, and dried cranberries into the vegetable mixture, mixing thoroughly. - Combine Sausage and Stuffing
Add the cooked sausage back into the pan along with the stuffing mix. Stir until all ingredients are combined and the stuffing is evenly moistened. - Transfer to Baking Dish
Lightly grease a 13×9-inch casserole dish. Transfer the stuffing mixture to the dish and spread evenly. - Bake Covered
Cover the dish with aluminum foil and bake for 1 hour. - Brown the Top
Remove the foil and bake for an additional 5 minutes to lightly brown the surface. - Add Crispy Onions
Sprinkle the crispy fried onions over the top, then bake uncovered for another 5 minutes until golden and crisp. - Garnish and Serve
Garnish with fresh parsley if desired. Let cool slightly, then serve warm.
Notes
- For extra flavor, try using breakfast, sweet, or hot Italian sausage. Remove casing if using sausage links.
- Fresh green beans are recommended, but frozen can be used; if using frozen, add directly during assembly and skip sautéing.
- If you prefer moister stuffing, add up to 1 cup more chicken broth, especially when making ahead or baking.
- This casserole can be assembled and refrigerated up to 3 days in advance before baking, or frozen for up to 3 months. Thaw overnight before baking if frozen.
- The recipe can be prepared in a slow cooker: cook sausage, combine with other ingredients, and cook on LOW for 6-7 hours or HIGH for 4 hours. Brown and top with fried onions in the oven before serving.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 390
- Sugar: 7g
- Sodium: 1130mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg
