Green Bean n' Stuffing Casserole

This is what happens when I feel the need to use up things that have been taking up space in my cupboard...casserole! I discovered that I enjoy the traditional green bean casserole that's served at my family's holiday gatherings. I didn't have French's fried onions on hand for a topping, so I just used a box of stuffing mix I've had sitting around.

Green Bean n' Stuffing Casserole
Ingredients:

• 1 package (6 oz) stuffing mix
• 1 can (10.75 oz) cream of mushroom soup
• 1/2 cup milk
• Black pepper, to taste
• 4 cups (about a pound) thawed green beans
• Whatever other veggies you want to throw in there. I had leftover green onions from the thai peanut noodles, so I sliced up three of those and tossed them in.

Steps:

1. Preheat oven to 400 degrees
2. Mix stuffing with 1-1/2 cups water, set aside so it soaks up the liquid and gets squishy and happy.
   
3. Mix green beans, soup, milk, onions, and pepper in a 9x13 casserole (feel free the reduce the amount of milk so it doesn't get too soupy. Since I used the reduced-fat condensed soup and skim milk, I had to cut back on the liquid that was going on)
4. Top the casserole with the stuffing. Here's what mine looked like before it met the oven...
5. Bake for 30-40 minutes. Here's what it looked like when I pulled it out of the oven. And then it was lunchtime! Yay!