Green Bean Stuffing Casserole

4.91 from 10 votes

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Green Bean Stuffing Casserole is a comforting spin on a classic holiday side dish.

A skillet of food with green beans.
©Platter Talk

Green Bean Stuffing Casserole

This past weekend has found us at one of our favorite places on the planet, our little cottage on a small lake in the middle of Nowhere, Wisconsin.  I

t’s been a month or so since we have been here and with one of the first beautiful weekends of spring, there was work galore to be done, both inside and out.   Haven’t been here for weeks, I was at a loss for knowing what food staples were on hand.  T

he only thing I recalled seeing was a bag of frozen green beans.  “What can I do with those?” I asked myself.

A close-up of green bean casserole in a skillet.

As the noon hour neared, I continued to rack my brain with what to make the guys for lunch. Not wanting to make the six-mile trip into town merely to pick up some lunch eats, I resorted to deciding on some grilled pork chops that I had brought along.   I needed to think of a veggie to serve, and once again, I found mind going back to those beans.

A plate of food.
©Platter Talk

This is a variant of the traditional green bean casserole.  Although there are no french onion rings in this dish, we kept the crunch but went in a slightly different direction, using some dried stuffing mix. The flavor was great, and all the kids loved it, dads included. Sometimes it’s a challenge to get our boys to eat a healthy serving of vegetables, but with this easy side, we were able to sneak one past them. The boys got their flavor and their greens.  Give this one a try sometime and let me know what you think.    -Dan

A bunch of food on a table.

Green Bean Stuffing Casserole

4.91 from 10 votes
A Platter Talk Exclusive
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Yield: 6 servings


  • 12 oz green beans, frozen
  • 2 cups dried stuffing mix
  • 1 cup milk
  • 15 oz cream of mushroom soup, 1 can
  • 1 teaspoon salt
  • 1/4 cup breadcrumbs


  • Preheat oven to 350 degrees F.
  • Prepare an oven-safe pan with non-stick coating.
  • In large mixing bowl, combine first five ingredients and stir until thoroughly combined.
  • Place mixture in pan.
  • Sprinkle breadcrumbs over top of mixture.
  • Bake for 45 minutes.


Calories: 221kcal, Carbohydrates: 27g, Protein: 8g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 1263mg, Potassium: 320mg, Fiber: 3g, Sugar: 5g, Vitamin A: 665IU, Vitamin C: 6.9mg, Calcium: 99mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Holiday
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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    1. Delicious. Make it and find out. Be sure and let us know the results! Thanks for the great question!

  1. 4 stars
    Just a question for you ! Why do you use a skillet instead of a casserole dish??? I use a casserole dish in the oven so they can go right on the table, especially when serving company. (Just wondered!) Love the recipe thought!, Judy

    1. Hi Judy, I love your question and I’m happy that you love this recipe too. To answer you, we only use a skillet because I have a “thing” for skillets! I know that’s not a great reason, but when we are at our little lake cabin I try to use all of the resources we have available in the kitchen there which is tiny. If I can bake something in the skillet, that saves room for one casserole dish that I can do without in my limited cabinet space. But like I said, I like the rustic nature of using a skillet. I’ve done potpies in them, blueberry pie, fritatta, even lasagna! Of course I have to always remember how hot that skillet handle is when I take it out of the oven, I have a few battle scars on my hands from the couple of that I forgot. I usually wrap the handle in an oven mitt or kitchen towel once the skillet comes out of the oven and then of course place it on top of a trivet once it goes on the table. Thanks for reading Platter Talk, we love to get comments from people like you because it lets us know that you are out there and trying our recipes! We hope you visit regularly and any social media shares with your friends and family are always appreciated!

  2. I wish my mind worked the way yours does. I would never have thought to do this. It sounds delicious!

  3. I envy your lake in Nowhere. I am liking this recipe. Most people like green beans. So it’s a great ‘go to’ veggie especially if you are serving people you don’t know that well. Dressing is under used. I am kind of tired of the classic green bean recipe—yikes some people will come and get me in the night over that comment. Some of which would be some of my own family members. Good job making something delish when up against the all for ingredients.