Vegetable Stuffing Casserole Recipes

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.

20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegetable casserole in 30 minutes or less!

EASIEST STOVE TOP STUFFING CASSEROLE

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.

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 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.

SPRING VEGETABLE STUFFING CASSEROLE

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.

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.

CHICKEN-VEGETABLE AND STUFFING CASSEROLE

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.