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
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.
SPRING VEGETABLE STUFFING CASSEROLE
Bake this medley of spring vegetables and seasoned stuffing until the Parmesan cheese on top just begins to turn golden.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Heat dressing in large skillet on medium-high heat; add next 4 ingredients. Cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes; bring to boil. Reduce heat to medium-low; simmer 10 min. or until vegetables are tender, stirring occasionally.
- Toss stuffing mix and hot water in medium bowl. Gently stir in 2 cups vegetable mixture and mozzarella. Lightly press stuffing mixture onto bottom of greased 13x9-inch baking dish; top with remaining vegetable mixture. Sprinkle with Parmesan.
- Bake 15 min. or until Parmesan begins to brown.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 5 g, Protein 5 g
ZUCCHINI VEGETABLE STUFFING/CASSEROLE
This started as a way to use up all the leftover raw veggies in my fridge, but turned into something better when hubby brought home a loaf of free artisan como bread! Great main dish for vegetarians or side dish for chicken, pork or fish.
Provided by Black Radish
Categories Cauliflower
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 375.
- In a steaming bag, or in a steamer, par-cook cauliflower & carrots until al dente.
- Sprinkle zucchini with salt and toss in a colander. Allow to set for 15 minutes. Rinse, drain and pat dry with paper towels.
- Meanwhile in a large bowl, combine all vegetables, bread, eggs, olive oil, garlic, cheeses and sprinkle with spices. Toss until everything is well coated and bread is moist.
- If bread is really dry, add another egg at your discretion.
- Pour into a buttered casserole dish - 9x13. Drizzle melted butter over the top and add more parmesan if you like.
- Bake uncovered until puffy and golden brown on top and cooked all the way through. Approximate baking time will depend on the moistness of the bread used, but plan on at least 30 minutes.
Nutrition Facts : Calories 251.9, Fat 18, SaturatedFat 8.9, Cholesterol 114.9, Sodium 730.6, Carbohydrate 13.6, Fiber 4, Sugar 6.5, Protein 11.9
EASIEST STOVE TOP STUFFING CASSEROLE
Off of the Stove Top Recipe Box. This is absolutely wonderful with left over chicken or turkey. Yummmmmyyyyy!!!!
Provided by CookingMonster
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Layer 2 cups chopped meat (chicken, turkey, or ham) and a handful of mixed veggies (1/2 cup per person), in a medium sized baking casserole dish.
- Mix one can of mushroom soup with 1/2 can of milk, and pour overtop.
- Mix one pouch of Stove top stuffing mix with 1 cup water and spoon evenly over top of veggies.
- Bake at 375 degrees for 35 minutes.
Nutrition Facts : Calories 99.8, Fat 3.2, SaturatedFat 1.2, Cholesterol 5.5, Sodium 506.5, Carbohydrate 14.4, Fiber 0.6, Sugar 1.2, Protein 3.2
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- Now, add in the (drained) peas, edamame, fresh lemon juice, and green onions and sauté until heated through, about 5 minutes. Stir in the herbs and season again with Herbamare & pepper to taste. Remove from heat.
- Gently, stir in the cup of broth, being careful not to overmix the bread. Transfer to prepared dish, cover, and bake for 28-30 minutes. Carefully remove lid and allow to cool for 5 mins or so before serving.
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