Vegetable Stuffing Bake Recipe

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Ingredients:

Serving

1 medium onion, chopped
1 tbsp vegetable oil
2 (10 3/4 oz) cans condensed cream of mushroom soup, undiluted
1 cup process cheese sauce
1 (16 oz) package frozen cauliflower, thawed
1 (16 oz) package frozen corn, thawed
1 (16 oz) package frozen broccoli florets, thawed
1 (16 oz) package frozen brussels sprouts, thawed and halved
1 (6 oz) package cornbread stuffing mix, divided

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	180.32 Kcal (755 kJ)
Calories from fat	118.43 Kcal
		% Daily Value*
Total Fat	13.16g	20%
Cholesterol	17.73mg	6%
Sodium	666.42mg	28%
Potassium	83.94mg	2%
Total Carbs	13.13g	4%
Sugars	4.72g	19%
Dietary Fiber	1.03g	4%
Protein	4.08g	8%
Vitamin C	10.4mg	17%
Iron	0.3mg	2%
Calcium	118.5mg	12%

Amount Per 100 g
Calories	189.79 Kcal (795 kJ)
Calories from fat	124.66 Kcal
		% Daily Value*
Total Fat	13.85g	20%
Cholesterol	18.66mg	6%
Sodium	701.43mg	28%
Potassium	88.35mg	2%
Total Carbs	13.82g	4%
Sugars	4.97g	19%
Dietary Fiber	1.08g	4%
Protein	4.29g	8%
Vitamin C	10.9mg	17%
Iron	0.3mg	2%
Calcium	124.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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