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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Another TOH recipe. Yum! Haven't tried yet. Ingredients:
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 |
Directions:
1. In large skillet, sauté onion in oil until tender.
2. Stir in soup and cheese sauce until blended; heat through.
3. In large bowl, combine the vegetables and 1 cup stuffing mix.
4. Add soup mixture and mix well.
5. Transfer to two greased shallow 3 quart baking dishes.
6. Sprinkle with remaining stuffing mix.
7. Bake, uncovered, at 350 for 30-35 minutes or until vegetables are tender and edges are bubbly.
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