Vegetable Stuffing Bake
Vegetable Stuffing Bake takes roughly 50 minutes from beginning to end. This recipe makes 16 servings with 162 calories, 6g of protein, and 6g of fat each. For 81 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is liked by 27 foodies and cooks. A mixture of onion, brussels sprouts, corn bread mix, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a side dish. It will be a hit at your Thanksgiving event. It is brought to you by Taste of Home. With a spoonacular score of 79%, this dish is pretty good. Try Vegetable & Stuffing Bake, Vegetable & Stuffing Bake, and Stuffing-Topped Vegetable Bake for similar recipes.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen brussels sprouts, thawed and halved
1 tablespoon canola oil
1 package (16 ounces) frozen cauliflower, thawed
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 package (6 ounces) corn bread stuffing mix, divided
1 package (16 ounces) frozen corn, thawed
1 cup process cheese sauce
1 medium onion, chopped
Equipment:
frying pan
bowl
Cooking instruction summary:
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 HomeOctober/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. Print Add to Recipe Box Email a Friend
Step by step:
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.
2. Add soup mixture and mix well.
3. Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix.
4. Bake, uncovered, at 350° for 30-35 minutes or until vegetables are tender and edges are bubbly.
Nutrition Information:
covered percent of daily need
