In looking for delicious options for Holiday Side dishes this year I came across this Green Bean Stuffing Casserole Recipe on a site called Kitchen Fun with my 3 Sons. I immediately bookmarked it and decided to try it out. It looks like a tasty mash of two of my favorite holiday side dishes. Stuffing and Green Bean Casserole.
I have always loved Green Bean Casserole. We all do in my family. It was never anything that our mother had made, but we had it once when visiting our mother's cousin Polly in Vermont. They had a lovely big old house which sat on top of a hill overlooking a beautiful valley.
I remember Polly making it as a side dish for our supper that night. I don't remember anything else we had, but that Green Bean Casserole stood out in my mind, and I have carried the memory of it ever since. We all fell in love with it.
Green Bean Casserole is a favorite side dish that American's like to serve as a part of their Thanksgiving celebrations. It just wouldn't be Thanksgiving without it. This recipe is a delicious mash up of two holiday favorites. Green Bean Casserole and Stuffing.
To make it green beans are mixed together with a simple creamy mushroom sauce and fried onions before spreading in a buttered dish. Stuffing is scattered over top, along with more fried onions and the casserole is baked until it is bubbling and golden brown.
The stuffing gets nice and crispy on top, whilst the stuffing next to the beans and mushroom sauce absorbs some of that sauce and gets moist and delicious. Altogether this is a very tasty casserole.
I did downsize the recipe to make a much smaller batch. This recipe feeds only six people as a side, rather than the 12 of the original recipe. If you want to make more than six servings, check out the original recipe or simply double the ingredients I have shared here.
You can also add a bit of grated cheese to the top for another variation or some sliced and sauteed fresh mushrooms to the base.
Super simple to make and oh-so-tasty!
WHAT YOU NEED TO MAKE GREEN BEAN STUFFING CASSEROLE
This is a casserole that you can make using simple ingredients from the store cupboard. If you always have them in your larder then you are never far away from making a delicious side dish, and not just at the holidays!
6 ounces (170g) undiluted condensed cream of mushroom soup (Bachelors in the U.K.)
1/4 cup (60ml) milk
1/2 tsp soy sauce
1 tin (14 ounces/397g) of cut green beans, drained
3 ounces (85g) of turkey stuffing crumbs (1/2 package approximately of stuffing mix)
3/4 cup (180ml) chicken stock
2 TBS butter
1 cup (60g) French Fried onions, divided (crispy salad onions in the U.K.)
Here in North America, most of our tinned soups come condensed, which means that you need to add an equal amount of milk (when making creamed soups) or water (when making other soups) to them to make them edible.
Not so common in the U.K, but you can find them. Bachelors makes a range of them. This is the type of soup you need in order to get the proper consistency to this casserole. You might could use the regular soup, but you will not need to add any liquid to the recipe, and it may result in a casserole that is a bit soupier.
You can use fresh green beans cooked until tender and cut into 1 1/2-inch lengths to make this casserole, or frozen green beans which have been lightly cooked rather than using tinned green beans. In my family we love tinned green beans. It's what we were brought up on.
French Fried Onions are also known as crispy fried onions. They are great for topping casseroles and are an integral part of this casserole. You can find them near the salad dressings and oils in the grocery store. Common brands here in North America are either French's or Durkee's.
In the U.K. they are called Crispy Salad Onions.
There is no salt in this dish and you will not need any. The soy sauce adds more than enough saltiness, and a bit of Unami.
HOW TO MAKE GREEN BEAN STUFFING CASSEROLE
There is nothing really difficult about making this. Its relatively simple and can be made well ahead of time and then just thrown into the oven while your holiday bird is resting.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a smallish casserole dish.
Heat the butter and chicken stock together in a small saucepan until the butter melts. Add the stuffing crumbs. Stir to mix. Cover and set aside for five minutes.
Whisk the soup, milk and soy sauce together in a bowl until well combined. Stir in half of the French-fried onions. Spread the mixture out in the casserole dish.
Fluff the stuffing mix with a fork and then crumble it over top of the green bean mixture to cover. Sprinkle the remaining onions over top.
Bake in the preheated oven for 25 to 30 minutes until bubbling and golden brown. Remove from the oven and serve!
This was a really delicious mash up of two of my favorite holiday side dishes. Green Bean Casserole and Stuffing. Putting the two together is genius. I am not sure I could do without a bowl of regular stuffing, however.
While this was very, very good. It would not replace a bowl of regular stuffing on my table. Yes, I am a stuffing maniac! There can never be enough stuffing.
Here are a few other Holiday Side Dishes that I cannot be doing without for my holiday meals. They are old family favorites!
SAGE AND ONION STUFFING - Whether it is cooked in the bird or in a dish on the side, no holiday meal would be complete without stuffing. In fact, I could happily eat a plate of this stuffing and nothing else. It is essential, and not only with the meal, what would a turkey sandwich be without a nice layer of this stuffing added. This Sage and Onion Stuffing is simple to make ahead of time and one of my absolute favorite go-with's!
OLD FASHIONED PULL APART DINNER ROLLS - Homemade Dinner Rolls tell everyone at the table that you love them enough to want to make them something really delicious from scratch. Light and fluffy these are the best dinner rolls! You can make them a week ahead and freeze them, wrapped tightly. Simply thaw and reheat in a low oven on the day!
Yield: 6 servings
Author: Marie Rayner
Green Bean Stuffing Casserole (small batch)
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
The original recipe made 12 servings. Far more than I could manage to eat. I downsized to a delicious recipe, perfectly sized for the smaller family. This is simple to make and really tasty. A beautiful side dish for the holidays.
Ingredients
6 ounces (170g) undiluted condensed cream of mushroom soup (Bachelors in the U.K.)
1/4 cup (60ml) milk
1/2 tsp soy sauce
1 tin (14 ounces/397g) of cut green beans, drained
3 ounces (85g) of turkey stuffing crumbs (1/2 package approximately of stuffing mix)
3/4 cup (180ml) chicken stock
2 TBS butter
1 cup (60g) French Fried onions, divided (crispy salad onions in the U.K.)
Instructions
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a smallish casserole dish.
Heat the butter and chicken stock together in a small saucepan until the butter melts. Add the stuffing crumbs. Stir to mix. Cover and set aside for five minutes.
Whisk the soup, milk and soy sauce together in a bowl until well combined. Stir in half of the French-fried onions. Spread the mixture out in the casserole dish.
Fluff the stuffing mix with a fork and then crumble it over top of the green bean mixture to cover. Sprinkle the remaining onions over top.
Bake in the preheated oven for 25 to 30 minutes until bubbling and golden brown.
Remove from the oven and serve!
Did you make this recipe?
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited! If you appreciate reality, this is it.
I had been fancying a tuna sandwich of some sort for several days now. I love tuna sandwiches, melts, casseroles, etc. If you have a couple of tins of tuna in the cupboard you are never very far from having a meal prepared. It is a most versatile ingredient!
I had seen an open-faced tuna melt recipe on a page called Sue Bee Homemaker. Is there ever such a thing as too many tuna melt recipes? I think not! I am always game to try a new one out!
She used English muffins for hers. I didn't have any English muffins, but I did have some nice sourdough bread and so that is what I used. I cut it into 4-inch rounds. I also cut the recipe way down to make only 2-3 servings. I did not need 10 servings. If you are wanting to feed more than 2 to 3 people, then check out her recipe.
These turned out really nice. They had a lovely flavor and were a great consistency. Too often people add far too much mayonnaise to their tuna salad for these things. I am not a huge fan of gloopy tuna. I am not a huge fan of gloopy anything!
In any case, I was really pleased with this recipe, even if I did make a few changes. I would make this again!
WHAT YOU NEED TO MAKE OPEN FACE TUNA MELTS
Just a few store-cupboard/larder ingredients. I bet you have everything in the house right now to make these. It looks like a long list, but most are herbs/seasonings.
1 tin (6 ounces/170g) tin of solid white tuna in water, well drained
2 TBS minced celery
1 TBS minced red onion
1/4 tsp celery seed
1/4 tsp dill weed
1/4 tsp onion powder
1/4 tsp salt (or to taste)
1/4 tsp coarse ground black pepper
1 tsp light olive oil
2 TBS (or to taste) good quality mayonnaise
6 rounds (4 inch) of sour dough (or preferred type) bread, lightly buttered on one side
3 slices of Swiss cheese
6 TBS grated cheddar cheese
I buy the Cloverleaf solid white albacore tuna, which is line caught, wild and traceable. I like to use the solid in water, which I drain really well. You get more tuna for your buck.
I chopped my celery and onion very fine. You could use regular onion if you wished, or even spring onions. Onion adds a hint of sharpness to the filling which is really nice.
I de-string my celery to make it easier to chop and to eat. Simply grab the strings at the end of the stick between your thumb and a knife and gently pull down. They come away very easily. I hate getting celery strings caught in my teeth.
I used Kewpie mayonnaise, which is a Japanese mayonnaise which is rich and has a lovely flavor. You can use any kind of mayonnaise you like, even a low fat one. It makes not a lot of difference.
I used a rustic sour dough bread which I cut into four-inch rounds with a sharp metal cutter. This is the perfect side for holding. You could also just cut the bread diagonally in half which would work well, or you could use English muffin halves. You could also use a grainy bread, etc. Use what you love to eat.
I used an extra strong orange cheddar cheese for optimal flavor!
HOW TO MAKE OPEN FACE TUNA MELTS
These are not at all difficult to make. I use a sharp round pastry/cookie cutter to cut my bread into four-inch rounds. Don't skip the butter and toast in the oven step. It makes the difference between a crisp or a soggy result! I like my bread toasty and crisp.
Preheat your oven to 400*F/200*C/ gas mark 6. Butter your bread rounds and place onto a baking tray lined with some baking paper, butter side up.
Flake the tuna into a bowl and mash it well with a fork. Stir in the celery, onion and all of the seasonings.
Add the mayonnaise to the mixture along with the olive oil and mix well together until thoroughly combined.
Place the bread rounds in the oven for about 5 minutes. Remove from the oven. Flip over so that the butter side is now down.
Divide the tuna mixture evenly between the bread rounds.
Cut the cheese slices into quarters and place two on top of each pile of tuna. Sprinkle a tablespoon of grated cheddar on top of each.
Bake for 15 to 20 minutes until heated through, the cheese has melted and the bread is nicely toasted.
Serve hot with your favorite sides. (veggie sticks and dip, or potato chips, pickles, soup, etc.) I chose to serve mine with the crisp veggie sticks and some spinach dip this time. It was lovely!
These were really delicious. The bread was lovely and crisp, and the tuna filling was really tasty. I loved the combination of the Swiss and Cheddar cheeses melted over top. I had only planned on eating two but could not resist helping myself to a third one. Naughty me!
I enjoyed with some crisp vegetable sticks and some spinach dip. This was quite simply a filling and delicious meal. I hope you will give it a go!
If you have a tin of tuna in the larder you are never very far from having something very tasty to enjoy. Here are a few other favorite tuna recipes of mine!
TUNA PATTIES - You only need a few simple store cupboard friendly ingredients to make these delicious patties. Quick, easy, and sized perfectly for two people. You can enjoy these simple tuna patties with a wedge of lemon to squeeze over top, or with some delicious homemade tartar sauce! They are delicious both ways!
TUNA RICE MUFFINS WITH A BUTTER LEMON SAUCE A healthy and delicious recipe perfect for a quick 30-minute weeknight dinner. Tuna cakes are made in muffin tins with brown rice, sharp cheddar cheese and a savory lemon butter sauce for amazing flavor. Quick, easy and delicious. All you need are a few veggies to serve on the side for a complete meal.
Yield: 2 -3 servings
Author: Marie Rayner
Open Face Tuna Melts (small batch)
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
A tasty weeknight meal for the smaller family. Toasty bread rounds piled high with a delicious tuna salad, cheese and then baked until everything is ooey gooey delicious. I like to serve with crudites and dip!
Ingredients
1 tin (6 ounces/170g) tin of solid white tuna in water, well drained
2 TBS minced celery
1 TBS minced red onion
1/4 tsp celery seed
1/4 tsp dill weed
1/4 tsp onion powder
1/4 tsp salt (or to taste)
1/4 tsp coarse ground black pepper
1 tsp light olive oil
2 TBS (or to taste) good quality mayonnaise
6 rounds (4 inch) of sour dough (or preferred type) bread, lightly buttered on one side
3 slices of Swiss cheese
6 TBS grated cheddar cheese
Instructions
Preheat your oven to 400*F/200*C/ gas mark 6. Butter your bread rounds and place onto a baking tray lined with some baking paper, butter side up.
Flake the tuna into a bowl and mash it well with a fork. Stir in the celery, onion and all of the seasonings.
Add the mayonnaise to the mixture along with the olive oil and mix well together until thoroughly combined.
Place the bread rounds in the oven for about 5 minutes. Remove from the oven. Flip over so that the butter side is now down.
Divide the tuna mixture evenly between the bread rounds.
Cut the cheese slices into quarters and place two on top of each pile of tuna. Sprinkle a tablespoon of grated cheddar on top of each.
Bake for 15 to 20 minutes until heated through, the cheese has melted and the bread is nicely toasted.
Serve hot with your favorite sides. (veggie sticks and dip, or potato chips, soup, etc.)
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited! If appreciate reality, this is it.
I was having my family over for supper on Sunday afternoon. Usually, we all gather at my sister's table, but this week I thought that I would give her a week off. I had bought one of those President's Choice Holiday Feast Turkey (and fixings) pie that I wanted to cook and to try. My sister had had one and she said it was really good.
I love pie and I love turkey pie. I just cannot eat a full sized one all by myself, so what better excuse to have the family over than to buy and bake one to share! So, this is what I did.
We enjoyed this with some scalloped potatoes and green beans on the side. I wanted something special for dessert and happened upon this delicious cake recipe by Christina Lane.
I decided her delicious looking vanilla cake, sized perfectly for the smaller family would be the perfect dessert for us to enjoy! I did make a few alterations.
First, I used buttermilk. (If you don't have buttermilk, I have found the BEST substitution is to whisk together equal parts of full fat yogurt and full fat milk.)
Second, I did not use the full whack of vanilla extract that she used in either her cake or her buttercream. I felt it was simply too much, and I didn't want the flavor of the vanilla to overwhelm the cake. This was a smart move on my part as what I used was just enough.
Third, I did not pipe rosettes of buttercream around the side of the cake. I am not a great piper and know my limitations. I opted instead to scatter a few pretty sprinkles over top of the cake to pretty it up.
All good calls on my part. This is quite simply one of the most delicious vanilla cakes I have ever eaten. Moist and delicious without going over the top.
WHAT YOU NEED TO MAKE VANILLA BUTTERMILK CAKE (SMALL BATCH)
Just a few simple ingredients and not a lot of any of them. Make sure all of your ingredients are at room temperature before beginning.
For the Cake:
6 TBS (86g) butter, at room temperature
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
pinch fine salt
3/4 cup (94g) all-purpose plain flour
1/4 tsp baking soda
6 TBS (89ml/92g) buttermilk
Fur the vanilla buttercream frosting:
8 TBS (1/2 cup/115g) butter, at room temperature
2 cups (260g) icing sugar
1 tsp vanilla extract
1 TBS milk or cream
Cake sprinkles to decorate (optional)
You will need a six inch round cake tin to bake this cake. This is the cake tin I use. I actually have three of them. They are invaluable when you want to make a single, double or triple layer cake of a smaller size.
They are made of heavy-duty anodized aluminum and are non-stick as well. (So long as you don't wash them in the dish washer, and I don't.)
I use the baking parchment that I get at Costco. It is cheaper in the long run to buy it in a large package if you do a lot of baking like I do.
I get my cake sprinkles at Sweetpolita. They have a large assortment of cake sprinkles and decorations to suit any occasion and they are excellent quality in my opinion.
As always, I use salted butter, it is the only butter I keep in the house. I just cut back on the salt in any recipe I am using. In this case I did not add any salt at all.
I use pure vanilla extract. In fact, I have my own homemade vanilla which I use. Its lovely.
No need to sift your flour. Just measure it out and whisk it together with the soda and salt, (if using.) To measure the flour, spoon it into your measuring cup and then level it off with a flat edge.
I do use free range, free run, organic eggs, but that is a personal preference and has no bearing on the recipe or its results.
HOW TO MAKE VANILLA BUTTERMILK CAKE (SMALL BATCH)
Nothing could be simpler. Yes, please do make sure your ingredients are at room temperature for the best results possible! Also do not overbeat the cake but do make sure it is smooth.
Preheat the oven to 350*F/gas mark 4/180*C. Butter a six in round deep cake tin and line the bottom with baking parchment. Set aside.
Whisk the flour and soda together with the salt. Set aside.
Measure out the buttermilk for the cake. Set aside.
Cream the butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
Beat in the flour and the buttermilk, making three dry and two wet additions, beginning and ending with dry.
Spread in the prepared baking tin, smoothing the top over.
Bake for 37 to 39 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean.
Leave to cool in the tin for five minutes, then tip out onto a wire rack to cool completely. Once cold, carefully pull off the paper. Do not frost until cold.
To make the frosting measure all of the ingredients (apart from the cake sprinkles) into a bowl and using an electric mixer beat on high until light, fluffy and well mixed together. If you think it is too thick, you can beat in a little bit more milk. It should be thick, creamy and spreadable.
Place a dab of buttercream on an 8-inch plate, Place the cake layer on the cake top side down so that the flat bottom side presents itself.
Spread half of the buttercream around the sides of the cake, covering it evenly and smoothing it out. Spoon the other half on top and spread it out, making attractive swirls.
Sprinkle cake sprinkles over top if desired to decorate.
This is probably the most delicious vanilla cake I have ever baked. The cake itself is moist and delicious and loaded with flavor. That frosting is amazing. Not overly sweet. Usually, I am not overly fond of a frosting loaded cake, but I highly approve of this one!
If you are looking for a simple yet delicious cake to serve, I highly recommend this one. It's simply fabulous!
Smaller cakes make the perfect dessert for the smaller family, or even for a larger family that doesn't want a lot of leftovers. Here are a few more of my favorite smaller cakes that I think you might also like!
SMALL CARROT CAKE -Moist, spicy and delicious with a lush buttercream/cream cheese frosting. Prep time includes time to make the frosting. The time required for the cake to cool before frosting is not reflected in the recipe. This cake is every bit as delicious as its full-sized counterpart!
SMALL CHOCOLATE LAYER CAKE - What you have here is a small, yet indulgent chocolate layer cake, rich dense and moist, slathered and filled with a creamy, decadent chocolate buttercream frosting. This is a chocolate cake lover's dream with layers that melt in the mouth and a frosting that is as rich and smooth as silk! Why should only larger groups and gatherings get to enjoy delicious chocolate cakes?
Yield: one six-inch cake
Author: Marie Rayner
Vanilla Buttermilk Cake (small batch)
Prep time: 10 MinCook time: 39 MinTotal time: 49 Min
A smaller sized vanilla cake which is exceptionally delicious. Do make the buttercream icing as well. You won't regret it.
Ingredients
For the Cake:
6 TBS (86g) butter, at room temperature
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
pinch fine salt
1/4 tsp baking soda
3/4 cup (94g) all-purpose plain flour
6 TBS (89ml/92g) buttermilk
Fur the vanilla buttercream frosting:
8 TBS (1/2 cup/115g) butter, at room temperature
2 cups (260g) icing sugar
1 tsp vanilla extract
1 TBS milk or cream
Cake sprinkles to decorate (optional)
Instructions
Preheat the oven to 350*F/gas mark 4/180*C. Butter a six in round deep cake tin and line the bottom with baking parchment. Set aside.
Whisk the flour and soda together with the salt. Set aside.
Measure out the buttermilk for the cake. Set aside.
Cream the butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
Beat in the flour and the buttermilk, making three dry and two wet additions, beginning and ending with dry.
Spread in the prepared baking tin, smoothing the top over.
Bake for 37 to 39 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean.
Leave to cool in the tin for five minutes, then tip out onto a wire rack to cool completely. Once cold, carefully pull off the paper. Do not frost until cold.
To make the frosting measure all of the ingredients (apart from the cake sprinkles) into a bowl and using an electric mixer beat on high until light, fluffy and well mixed together. If you think it is too thick, you can beat in a little bit more milk. It should be thick, creamy and spreadable.
Place a dab of buttercream on an 8-inch plate, Place the cake layer on the cake top side down so that the flat bottom side presents itself.
Spread half of the buttercream around the sides of the cake, covering it evenly and smoothing it out. Spoon the other half on top and spread it out, making attractive swirls.
Sprinkle cake sprinkles over top if desired to decorate.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited! If appreciate reality, this is it.
