Vegetable Stuffing Bake Recipes

STUFFING-TOPPED VEGETABLE BAKE

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.

VEGETABLE STUFFING BAKE

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.

VEGETABLE STUFFING BAKE

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.

VEGETABLE STUFFING BAKE

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.

EASY VEGETARIAN STUFFING

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.

VEGETABLE AND STUFFING BAKE

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.

THE BEST VEGETARIAN STUFFING EVER

Steps:

• Preheat oven to 350ºF. Melt butter in a large saute pan over medium heat. When the butter is melted add one tablespoon of the sage, the onion, celery and the carrot. When the onions become translucent, add the garlic, apples and salt and pepper generously, very generously. After the apples have cooked for about 2 minutes, pour the vegetable broth into the pan, season with the cayenne and more salt and pepper as needed, and let the mixture saute for 1 to 2 more minutes. Tear the bread into approximately 1/2-inch squares and place in a 2-3/4-quart casserole dish. Add the cranberries and sage. Remove the mixture from the stove and pour it over the bread. Mix well and bake uncovered at 350ºF for about 45 minutes to an hour. For best results, stir at least once.

EASY VEGETABLE STUFFING

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add stir-fry vegetables. Cook 1 to 2 minutes, stirring occasionally, until tender.
• Stir in broccoli and corn. Cook 2 to 4 minutes, stirring occasionally, until vegetables are thawed. Stir in broth. Heat to boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon into baking dish.
• Cover with foil; bake 25 to 30 minutes or until thoroughly heated.