Vegetable And Stuffing Bake Recipes

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STUFFING-TOPPED VEGETABLE BAKE



Stuffing-Topped Vegetable Bake image

Prepare this wonderful Stuffing-Topped Vegetable Bake for a delicious side dish option. Broccoli and cauliflower florets in a cheesy, garlicky sauce taste even better topped with flavorful stuffing in this family-pleasing Stuffing-Topped Vegetable Bake.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 10 servings, 3/4 cup each

Number Of Ingredients 7

4 cups broccoli florets
4 cups cauliflower florets
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. garlic powder
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

  • Heat oven to 375ºF.
  • Cook vegetables in boiling water in medium saucepan 3 min.; drain well. Return vegetables to pan. Mix cream cheese spread, milk and garlic powder until blended. Add to vegetables; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
  • Prepare stuffing as directed on package; spoon over vegetable mixture.
  • Bake 20 min. or until heated through. Let stand 5 min. before serving.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 470 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 3 g, Protein 7 g

VEGETABLE STUFFING BAKE



Vegetable Stuffing Bake image

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

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

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.

VEGETABLE STUFFING BAKE



Vegetable Stuffing Bake image

Experience the delicious flavor of our Vegetable Stuffing Bake. Our Vegetable Stuffing Bake includes broccoli florets, cheddar cheese and more!

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 5

1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise
2/3 cup fat-free milk
1 pkg. (16 oz.) frozen broccoli florets, thawed
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
1 cup KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

  • Heat oven to 350°F.
  • Mix mayo and milk in large bowl until blended. Add remaining ingredients; mix lightly.
  • Spoon into 11x7-inch baking dish sprayed with cooking spray.
  • Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 570 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 5 g, Protein 11 g

VEGETABLE STUFFING BAKE



Vegetable Stuffing Bake image

Make and share this Vegetable Stuffing Bake recipe from Food.com.

Provided by cellogirl2

Categories     Low Cholesterol

Time 40m

Yield 2 casseroles, 12-16 serving(s)

Number Of Ingredients 9

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

Steps:

  • In large skillet, sauté onion in oil until tender.
  • Stir in soup and cheese sauce until blended; heat through.
  • In large bowl, combine the vegetables and 1 cup stuffing mix.
  • Add soup mixture and mix well.
  • Transfer to two greased shallow 3 quart 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 202.6, Fat 8, SaturatedFat 2.3, Cholesterol 6.1, Sodium 703.6, Carbohydrate 28.4, Fiber 5.3, Sugar 3.2, Protein 6.8

SAUSAGE AND CRANBERRY BAKED STUFFING



Sausage and Cranberry Baked Stuffing image

Do-ahead dish! Enhance savory, sausage stuffing by stirring in colorful, tart cranberries.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h55m

Yield 12

Number Of Ingredients 9

8 cups lightly packed 3/4-inch cubes French bread
1 lb bulk spicy pork sausage
2 stalks celery (with leaves), chopped (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1/2 teaspoon dried sage leaves
1/2 cup dried cranberries
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup milk
2 eggs, beaten

Steps:

  • Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
  • In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
  • Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
  • Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.

Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g

CHICKEN-VEGETABLE AND STUFFING CASSEROLE



Chicken-Vegetable and Stuffing Casserole image

I made this up the other day when I couldn't find a recipe like what I wanted. The kids all but inhaled it so it must have been darn good! I make it with my own stuffing; however, I have posted it using the "easy" way! Please note that if you make your own stuffing it will take longer to bake!

Provided by Thea

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/2-3 cups cooked chicken, cubed
1 1/2 cups shredded cheese, your choice
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1 teaspoon garlic
1 teaspoon Pickapeppa Sauce (optional)
24 ounces dry bread stuffing mix
16 ounces mixed vegetables, thawed

Steps:

  • Preheat oven to 350 degrees F.
  • If using box stuffing mix according to directions ( I always add a little celery and onion to it) --
  • Spray a 9x13 pan with Pam cooking spray. Place cooked chicken on the bottom of the pan -- add the thawed mixed vegetables, then the cheese. In a small bowl, combine the soups, sour cream, Pickapeppa if using and garlic. Pour over the top of chicken/vegetable mixture. Top with stuffing. Baked covered 30 minutes -- then uncovered for 30 minutes.

Nutrition Facts : Calories 1902.1, Fat 34.5, SaturatedFat 12.8, Cholesterol 78.3, Sodium 7460.1, Carbohydrate 322.2, Fiber 15.1, Sugar 36, Protein 68.8

VEGETABLE AND STUFFING BAKE



Vegetable and Stuffing Bake image

Wow...is this recipe fast, and is it ever delicious...everything is already made, just mix and bake...of course, you could use fresh cooked broccoli florets, with a frozen mixed vegetable blend.

Provided by Kittencalrecipezazz

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

3/4 cup salad dressing (Miracle Whip is good)
1/2 cup milk
1 (6 1/4 ounce) package seasoned stuffing mix
16 ounces thawed frozen and well drained broccoli, cuts or 16 ounces mixed vegetables, with broccoli
1 -2 cup grated cheddar cheese

Steps:

  • Set oven to 350°F.
  • Grease an 11x7-inch baking pan.
  • In a bowl, mix salad dressing, milk and contents of seasoning packet (from stuffing package).
  • Stir in the stuffing bread crumbs, veggies and cheese; toss to coat.
  • Spoon into prepared baking dish.
  • Bake for 20-25 minutes, or until thoroughly heated.

Nutrition Facts : Calories 418.3, Fat 16.9, SaturatedFat 8.5, Cholesterol 61.6, Sodium 1202.2, Carbohydrate 50.2, Fiber 4.4, Sugar 10.1, Protein 18.1

VEGETABLE AND STUFFING BAKE



Vegetable and Stuffing Bake image

A quick, easy and healthy meal or buffet dish. This came from a friend of my wife's at a book club recipe swap.

Provided by DaddyO

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup mayonnaise
2/3 cup milk
1 (16 ounce) package frozen broccoli
1 (6 ounce) package chicken stove top stuffing mix
1 cup cheddar cheese (shredded)
2 cups cooked chicken (chopped)

Steps:

  • Preheat over to 350.
  • Mix mayo and milk in large bowl until well blended.
  • Add remaining ingredients and mix lightly.
  • Spoon mixture into 11x7 inch baking dish.
  • Bake 20-25 minutes or until heated through.

Nutrition Facts : Calories 376.1, Fat 18.3, SaturatedFat 6.7, Cholesterol 64.8, Sodium 760.4, Carbohydrate 30.7, Fiber 3, Sugar 5.3, Protein 23.1

BREAD STUFFING



Bread Stuffing image

Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 10

Number Of Ingredients 8

3/4 cup butter
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

Steps:

  • Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
  • Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
  • Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1/2 Cup, Sodium 540 mg

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