- 1 (15.5 ounce) can French-style green beans, drained
- 1 (15 ounce) can sliced potatoes, drained
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 1/8 cups milk
- 3 tablespoons French-fried onions, divided
- salt and pepper to taste
- garlic powder to taste
- 1 (8 ounce) package dry bread stuffing mix
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the green beans and potatoes into a 2 quart casserole dish. Stir in the cream of celery soup and milk. Season with salt, pepper, and garlic powder, and stir in 1 tablespoon of the French fried onions. Sprinkle the remaining onions on top.
- Bake for 30 minutes in the preheated oven. While the casserole is baking, prepare the stuffing according to package directions. Spread over the top of the casserole. I like to mash it flat with a spatula so that it covers the entire dish.
- Return to the oven for about 10 minutes, or until crunchy. You can also broil for a few minutes for extra crunch.
08/03/2019
recipepes.com
ultimate side dish, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
