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Vegetable Stuffing Bake

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Total Time
Prep: 20 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Becky Kusmaul, Ankeny, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 13, 2023

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

Test Kitchen Approved

Vegetable Stuffing Bake

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Yield: 2 casseroles (8 servings each)
Prep: 20 min
Cook: 30 min
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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) cornbread stuffing mix, divided
Text Ingredients

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 2 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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