STUFFING-TOPPED VEGETABLE BAKE
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
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
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.
VEGETABLE STUFFING BAKE
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
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
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
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
CHEESY VEGETABLE-STUFFED PORK CHOPS
Simple veggies--celery, onion, carrot and bell pepper--add lots of flavor to this easy baked pork dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Melt butter in 12-inch skillet over medium heat. Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Fill pockets with vegetable mixture. Secure openings with toothpicks.
- Heat oil in same skillet over medium heat. Cook pork in oil about 5 minutes, turning once, until light brown. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in ungreased rectangular baking dish, 13x9x2 inches.
- Cover tightly and bake 30 minutes. Uncover and bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops.
Nutrition Facts : Calories 290, Carbohydrate 4 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 480 mg
ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water and butter. Add stuffing. Mix lightly.
- Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
- Mix soup, milk and parsley. Pour over chicken. Cover.
- Bake at 400 degrees F for 30 minutes or until done.
VEGETABLE STUFFING BAKE
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
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
BAKED PORK CHOPS WITH STUFFING
I used to make this recipe for pork chops and stuffing for our three children when they were growing up. Now they've become special at our restaurant and are often requested for banquets. -Linda Martin, Bartlett, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.
Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 884mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.
VEGETABLE STUFFING AND CHOP BAKE
I took the basic concept of WiGal's "Recipe #281650" and changed it into a slightly different version of stuffing and vegetables for the make it healthier game. I omitted the corn and added broccoli, changed the soft bread crumbs into stuffing mix and changed and made it into a crock pot recipe.
Provided by MsSally
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in medium skillet. Add onion, celery and green pepper saute for about 3 mins or till begin to soften. Add frozen broccoli and continue to saute until broccoli is thawed.
- Mix vegetables, water, stuffing and egg sub.
- Spray inside of crock with cooking spray, place chops in bottom of crock, season with garlic, pepper and sage.
- Pour stuffing over chops and place top on crock.
- Cook on low 8 hours.
Nutrition Facts : Calories 336.9, Fat 19, SaturatedFat 6.5, Cholesterol 97.6, Sodium 116.7, Carbohydrate 5.2, Fiber 1.9, Sugar 2, Protein 35.1
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