Herb and
Celery Stuffing Bake
What You
Need:
1 C frozen cut green
beans
1/2 C instant brown
rice, uncooked
3 tbsp.
butter
1 3/4 C
water
1 (14 oz.) pkg. herb
seasoned stuffing mix
1/2 C sweet dried
cranberries
2 green onions,
sliced thin
1 (10 3/ 4oz.) can
cream of celery soup
How to Make
It:
Place the green beans
and rice in a large saucepan.
Add the butter and
water into the pan.
Place the pan over
high heat and bring the water to a rapid boil.
Once boiling add the
stuffing mix.
Stir in the
cranberries and onions.
Carefully add the
soup to the pan and mix all the ingredients together well.
Set the oven
temperature to 375 degrees and allow the oven to heat up.
Spray a square baking
pan with a non stick cooking spray.
Spread the stuffing
mixture into the pan.
Cover the pan with a
piece of aluminum foil that has been sprayed with the cooking spray being sure the sprayed side is down over the
casserole.
Bake 25
minutes.
Remove foil and
continue baking 15 minutes or until the casserole begins to bubble around the edges and the top is a golden
brown.
4
Servings
Cream of chicken soup also works well in this
recipe. If you are not partial to brown rice, white rice works just as well.
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