Vegetable Stuffing Bake

Name: Vegetable Stuffing Bake
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) corn bread stuffing mix, divided

9 ingredients

2 steps

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) corn bread stuffing mix, divided

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 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.