Vegetable Stuffing Bake Recipe
Vegetable Stuffing Bake Recipe photo by Taste of Home

Vegetable Stuffing Bake Recipe

Publisher Photo
This vegetable medley has become a family dinner tradition for Thanksgiving and Christmas. Even though our three children are now married, when we get together for the holidays, this dish is always on the menu. It's as important to them as the turkey! -Becky Kusmaul Ankeny, Iowa
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 12-16 servings

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup process cheese sauce
  • 1 package (16 ounces) frozen cauliflower, thawed
  • 1 package (16 ounces) frozen corn, thawed
  • 1 package (16 ounces) frozen broccoli florets, thawed
  • 1 package (16 ounces) frozen brussels sprouts, thawed and halved
  • 1 package (6 ounces) corn bread stuffing mix, divided

Nutritional Facts

3/4 cup equals 120 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 345 mg sodium, 21 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. 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).
Originally published as Vegetable Stuffing Bake in Taste of Home October/November 2004, p42

Nutritional Facts

3/4 cup equals 120 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 345 mg sodium, 21 g carbohydrate, 4 g fiber, 5 g protein.

Reviews for Vegetable Stuffing Bake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 21, 2013

"I have made this recipe several times for family holidays. It is delicious! I have made 2 small changes: I substituted a 16 oz. package of sliced carrots for the brussels sprouts (since I'm the only one who likes them) and I partially pre-cook the vegs since they don't cook enough to suit us in the 30-35 minutes in the oven. I will make this many more times, I'm sure."

MY REVIEW
Reviewed Nov. 17, 2010

"Good; will make occasionally."

MY REVIEW
Reviewed May. 20, 2009

"My husband rated this recipe as a "keeper.""

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT