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:

Quickview
162k Calories
6g Protein
6g Total Fat
23g Carbs
20% Health Score
Limit These
Calories
162k
8%

Fat
6g
9%

  Saturated Fat
1g
9%

Carbohydrates
23g
8%

  Sugar
4g
5%

Cholesterol
3mg
1%

Sodium
486mg
21%

Get Enough Of These
Protein
6g
12%

Vitamin K
84µg
81%

Vitamin C
65mg
80%

Manganese
0.39mg
20%

Folate
76µg
19%

Fiber
4g
16%

Phosphorus
139mg
14%

Vitamin B6
0.25mg
13%

Potassium
434mg
12%

Vitamin B1
0.16mg
11%

Vitamin A
483IU
10%

Vitamin B2
0.15mg
9%

Vitamin B3
1mg
8%

Iron
1mg
8%

Magnesium
31mg
8%

Copper
0.14mg
7%

Vitamin B5
0.65mg
6%

Zinc
0.97mg
6%

Calcium
52mg
5%

Vitamin E
0.66mg
4%

Selenium
2µg
3%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

Honey is made from nectar and bee vomit.

Food Joke

Waiter, what's this fly doing in my soup? It's fly soup sir!

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