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Vegetable Stuffing Bake Recipe

  • 12servings
  • 50minutes
  • 120calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 1 tablespoon canola oil

  3. 2 cans (10-3/4 ounces each ) condensed cream of mushroom soup, undiluted

  4. 1 cup process cheese sauce

  5. 1 package (16 ounces) frozen cauliflower, thawed

  6. 1 package (16 ounces) frozen corn, thawed

  7. 1 package (16 ounces) frozen broccoli florets, thawed

  8. 1 package (16 ounces) frozen brussels sprouts, thawed and halved

  9. 1 package (6 ounces) corn bread stuffing mix, divided

Instructions Jump to Ingredients ↑

  1. Vegetable Stuffing Bake Recipe photo by Taste of Home In a large skillet, saute onion in oil until tender. Stir in the soup and cheese sauce until blended; heat through. In a large bowl, combine the vegetables and 1 cup stuffing mix. Add soup mixture and mix well.

  2. Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 30-35 minutes or until vegetables are tender and edges are bubbly. Yield: 2 casseroles (6-8 servings each).

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