Vegetable 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

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

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

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

EASY VEGETARIAN STUFFING



Easy Vegetarian Stuffing image

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

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

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

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

THE BEST VEGETARIAN STUFFING EVER



THE BEST VEGETARIAN STUFFING EVER image

Categories     Side     Bake     Thanksgiving     Vegetarian     Stuffing/Dressing

Yield 6 people

Number Of Ingredients 13

2 sticks salted butter
3 tablespoons fresh, chopped sage
1 large, white onion, chopped
1 carrot, finely chopped
3 stalks celery finely chopped
2 apples, chopped (with skins)
3 cloves garlic, chopped
1 can vegetable broth
1/4 teaspoon cayenne pepper
1 loaf day-old french bread
1/2 cup Craisins or dried cranberries
salt
pepper

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



Easy Vegetable Stuffing image

Love stuffing? Try a tasty version packed with veggies.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 7

2 tablespoons butter or margarine
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
2 cups frozen broccoli cuts
1 cup corn
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
4 cups sage and onion-seasoned stuffing cubes (from 14-oz bag)
1/4 teaspoon dried thyme leaves

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.

Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 750 mg, Sugar 3 g, TransFat 0 g

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Top Asked Questions

How long do you cook stuffed vegetables in the oven?
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.
How do you make stuffed vegetables with cream cheese spread?
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.
How to cook stuffing in the oven?
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.
How do you make a chicken soup with stuffing mix?
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.

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