Sweet Potato and Green Bean Casserole with Cranberry Drizzle

This Sweet Potato and Green Bean Casserole combines the earthy sweetness of roasted sweet potatoes with crisp green beans, all topped with a savory stuffing mix. A creative twist comes from a jellied cranberry sauce drizzle, adding a tangy contrast that elevates the dish. This casserole is a delightful blend of traditional comfort and innovative flavor, making it perfect for holiday gatherings or family dinners.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 lb fresh green beans, trimmed
• 1 cup corn (fresh or canned)
• 1 cup jellied cranberry sauce
• 2 cups instant mashed potatoes (prepared according to package instructions)
• 1 cup white rice (cooked)
• 2 cups stuffing mix
• 1 cup gravy (homemade or store-bought)
• 1 cup shredded cheese (optional, for topping)
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, boil the sweet potatoes until tender, about 15 minutes. Drain and mash them with salt and pepper to taste.
3. In another pot, blanch the green beans in boiling water for about 3-4 minutes until bright green, then drain and set aside.
4. In a large mixing bowl, combine the mashed sweet potatoes, cooked rice, corn, and blanched green beans. Mix well and season with salt and pepper.
5. Transfer the vegetable mixture to a greased casserole dish. Spread the prepared instant mashed potatoes evenly on top.
6. Sprinkle the stuffing mix over the mashed potatoes, and drizzle with olive oil.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
8. While the casserole is baking, gently heat the jellied cranberry sauce until it becomes pourable.
9. Once the casserole is done, remove it from the oven and let it cool slightly. Drizzle the warm cranberry sauce over the top before serving.
10. Serve hot with gravy on the side.