Vegetable Stuffing Bake

side dishes

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Servings: 2 casseroles (6–8 servings each)

Ingredients

1 medium onion, chopped

1 tablespoon vegetable oil

2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted

1 cup processerd 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, sauté 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-quart baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350 degrees for 30–35 minutes or until vegetables are tender and edges are bubbly.