Vegetable Stuffing Bake

Name: Vegetable Stuffing Bake
Ingredients: 1 medium onion, chopped; 1 tablespoon vegetable oil; 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted; 1 cup process cheese sauce; 1 (16 ounce) package frozen cauliflower, thawed; 1 (16 ounce) package frozen corn, thawed; 1 (16 ounce) package frozen broccoli florets, thawed; 1 (16 ounce) package frozen Brussels sprouts, thawed and halved; 1 (6 ounce) package cornbread stuffing mix, divided

9 ingredients

7 steps

Ingredients

1 medium onion, chopped
1 tablespoon vegetable oil
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
1 cup process cheese sauce
1 (16 ounce) package frozen cauliflower, thawed
1 (16 ounce) package frozen corn, thawed
1 (16 ounce) package frozen broccoli florets, thawed
1 (16 ounce) package frozen Brussels sprouts, thawed and halved
1 (6 ounce) package cornbread stuffing mix, divided

Directions

1

In large skillet, saute onion in oil until tender.
2

Stir in soup and cheese sauce until blended; heat through.
3

In large bowl, combine the vegetables and 1 cup stuffing mix.
4

Add soup mixture and mix well.
5

Transfer to two greased shallow 3 quart baking dishes.
6

Sprinkle with remaining stuffing mix.
7

Bake, uncovered, at 350 for 30-35 minutes or until vegetables are tender and edges are bubbly.