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Vegetable Stuffing Bake

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
    2 casseroles (6-8 servings each)


  • 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


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

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  • newrecipejunkie
    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.

  • curlybiscuit1
    Nov 17, 2010

    Good; will make occasionally.

  • babeeba01
    May 20, 2009

    My husband rated this recipe as a "keeper."