Green Lake Casserole

Green Lake Casserole
Staff Writer
Green Lake Casserole
Anne Dolce

Green Lake Casserole

The original version of this recipe is called Green Lake Chicken, and it was created by my mother in order to feed the large crowds of family that would be running around our family's camp up in Green Lake, Maine. Because I've gone vegetarian for a little while (for denominational reasons — not permanently), I created this meatless version of it. Hers uses cream of chicken soup and shredded chicken, and while the mushrooms and lentils weren't a part of hers, they may become part of my non-vegetarian version.

Click here to see Casserole Recipe Redux

10
Servings
96
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 medium-sized onion, chopped
  • 2 stalks celery, chopped
  • 4 Tablespoons olive oil
  • Salt and pepper, to taste
  • 2 Cups vegetable stock
  • One 16-ounce bag stuffing, such as Pepperidge Farm
  • 1 1/2 Cup sliced mushrooms
  • One 15-ounce can cooked lentils
  • One 10 3/4-ounce can cream of mushroom soup
  • One 8-ounce container sour cream
  • 1/2 packet Lipton's French onion soup mix
  • One 16-ounce bag frozen, French cut green beans (haricots verts), defrosted

Directions

Preheat the oven to 350 degrees. 

In a medium-sized saucepan, sauté the onions and celery in 2 tablespoons of the olive oil. Season with salt and pepper, to taste. Add the vegetable stock and bring to a boil. Remove the pan from the heat and add the bag of stuffing. Stir well to dampen the stuffing and set aside.

Meanwhile, heat the remaining oil in a medium-sized sauté pan and cook the mushrooms until they've released all their juices and are well browned, about 10 minutes. Remove from the heat. 

In a medium-sized bowl, mix the lentils, soup, sour cream, and onion soup mix together. Add the mushrooms and stir well to combine. In a 9-by-13-inch glass baking dish, create 1 layer using the green beans. Next, add the mushroom mixture, and then top with the stuffing. Cover the dish with aluminum foil and bake in the oven for 45 minutes. Remove the foil and bake for 15 more minutes. The stuffing should be golden brown and toasted and the mushroom mixture boiling. 

Nutritional Facts

Total Fat
7g
10%
Sugar
5g
6%
Saturated Fat
6g
25%
Cholesterol
2mg
1%
Carbohydrate, by difference
9g
7%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
14mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Magnesium, Mg
1mg
0%
Phosphorus, P
2mg
0%
Sodium, Na
93mg
6%
Water
25g
1%

Casserole Shopping Tip

Ingredients like rice, pasta, and beans make for great casserole bases -– they are inexpensive, come in a variety of sizes and flavors, and can stretch meat and vegetables a long way.

Casserole Cooking Tip

Cut ingredients into similar-sized pieces to ensure even cooking and add any ingredients that cook quickly towards the end.