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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe courtesy of Carolina Country - A guide to North Carolina's countryside. It is delicious! Ingredients:
1 medium onion chopped |
1 tbsp. vegetable oil |
2 10 3/4oz. cans of condensed cream of mushroom soup (do not dilute) |
1 cup of processed cheese sauce |
1 16oz. package of frozen cauliflower, thawed |
1 16oz. package of frozen corn, thawed |
1 16oz. package of frozen broccoli florets, thawed |
1 16oz. package of frozen brussel sprouts, thawed and halved |
1 6oz. package of cornbread stuffing mix, divided (use dry) |
Directions:
1. In a medium skillet, saute the chopped onion in the vegetable oil until tender.
2. Stir in the condensed soup and cheese sauce until blended, heat thoroughly.
3. In a very large bowl combine the vegetables and stuffing mix.
4. Add soup mixture and mix to coat well.
5. Transfer to two greased shallow 2 quart baking dishes (I used casserole dishes).
6. Sprinkle tops with remaining dry stuffing.
7. Bake uncovered at 350 degrees for 30 to 35 minutes or until vegetables are tender and edges are bubbly.
8. Yields 2 casseroles, 6 - 8 servings each.
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