Sweet Potato and Green Bean Casserole with Cranberry Sauce

This comforting Sweet Potato and Green Bean Casserole combines the earthy sweetness of sweet potatoes with the crispness of green beans, all topped with a layer of jellied cranberry sauce for a delightful contrast. It's a classic dish that embodies the warmth of traditional home cooking, perfect for family gatherings or holiday feasts. This recipe is vegetarian and can easily be made gluten-free by using gluten-free stuffing mix.

Ingredients:

• 2 cups sweet potatoes, peeled and cubed
• 2 cups green beans, trimmed
• 1 can jellied cranberry sauce
• 1 cup instant mashed potatoes
• 1 cup stuffing mix
• 1 cup corn muffin mix
• 2 cups cooked white rice
• 1 cup corn
• 1 cup gravy
• 1 cup shredded cheese (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Boil sweet potatoes in salted water until tender, about 15 minutes. Drain and mash.
3. In a large bowl, combine the mashed sweet potatoes, cooked white rice, corn, and half of the stuffing mix. Mix well.
4. Spread the sweet potato mixture into a greased 9x13 inch baking dish.
5. Blanch green beans in boiling water for 3-4 minutes, then drain and layer them over the sweet potato mixture.
6. Spread the jellied cranberry sauce evenly over the green beans.
7. In a separate bowl, prepare the instant mashed potatoes according to package instructions. Spread the mashed potatoes over the cranberry layer.
8. Top with the remaining stuffing mix and corn muffin mix, then drizzle with gravy.
9. If using, sprinkle shredded cheese on top.
10. Bake in the preheated oven for 30-35 minutes, or until heated through and the top is golden brown.