Vegetable Stuffing Bake Recipe

5 3 4
Vegetable Stuffing Bake Recipe
Vegetable Stuffing Bake Recipe photo by Taste of Home
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Vegetable Stuffing Bake Recipe

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5 3 4
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
Recommended: Top 10 Squash Recipes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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

Directions

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.
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: 120 calories, 3g fat (0 saturated fat), 1mg cholesterol, 345mg sodium, 21g carbohydrate (4g sugars, 4g fiber), 5g protein.

  • 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
  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

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newrecipejunkie User ID: 876567 120852
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
curlybiscuit1 User ID: 4025182 206488
Reviewed Nov. 17, 2010

"Good; will make occasionally."

MY REVIEW
babeeba01 User ID: 3658731 145507
Reviewed May. 20, 2009

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

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