Spring Vegetable Stuffing Casserole Recipes

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VEGETABLE STUFFING BAKE

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

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 9



Vegetable Stuffing Bake image

Steps:

  • 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.

Nutrition Facts : Calories 120 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 345mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

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

EASY VEGETARIAN STUFFING

Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!

Provided by MOMFISH

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 30m

Yield 4

Number Of Ingredients 11



Easy Vegetarian Stuffing image

Steps:

  • Combine boiling water and bouillon cube; stir until dissolved.
  • Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
  • Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 28.6 g, Cholesterol 22.9 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 420.5 mg, Sugar 3.4 g

1 cube vegetable bouillon
1 cup boiling water
3 tablespoons salted butter
½ cup chopped onion
1 stalk celery, chopped
2 cloves garlic, minced
2 teaspoons dried parsley
½ teaspoon dried sage
¼ teaspoon dried marjoram
⅛ teaspoon ground black pepper
4 ½ cups cubed stale bread

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