Vegetable And Stuffing Bake Food
VEGETABLE STUFFING BAKE
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
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
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
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
STUFFING-TOPPED VEGETABLE BAKE
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
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
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
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
CHICKEN-VEGETABLE AND STUFFING CASSEROLE
I made this up the other day when I couldn't find a recipe like what I wanted. The kids all but inhaled it so it must have been darn good! I make it with my own stuffing; however, I have posted it using the "easy" way! Please note that if you make your own stuffing it will take longer to bake!
Provided by Thea
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1902.1, Fat 34.5, SaturatedFat 12.8, Cholesterol 78.3, Sodium 7460.1, Carbohydrate 322.2, Fiber 15.1, Sugar 36, Protein 68.8
VEGETARIAN BAKED VEGETABLE STUFFING
Make and share this Vegetarian Baked Vegetable Stuffing recipe from Food.com.
Provided by Dancer
Categories Lemon
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine all of the Vegetables in a casserole dish.
- Then in a small bowl combine topping.
- Whisk the above together and then pour over the vegetable mixture.
- Cover and bake about 35 minutes at 350 degrees.
- A baked sweet potato goes great with this.
Nutrition Facts : Calories 273.1, Fat 2.6, SaturatedFat 0.6, Sodium 500.8, Carbohydrate 51.2, Fiber 6, Sugar 11.3, Protein 8.5
VEGETABLE STUFFING AND CHOP BAKE
I took the basic concept of WiGal's "Recipe #281650" and changed it into a slightly different version of stuffing and vegetables for the make it healthier game. I omitted the corn and added broccoli, changed the soft bread crumbs into stuffing mix and changed and made it into a crock pot recipe.
Provided by MsSally
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in medium skillet. Add onion, celery and green pepper saute for about 3 mins or till begin to soften. Add frozen broccoli and continue to saute until broccoli is thawed.
- Mix vegetables, water, stuffing and egg sub.
- Spray inside of crock with cooking spray, place chops in bottom of crock, season with garlic, pepper and sage.
- Pour stuffing over chops and place top on crock.
- Cook on low 8 hours.
Nutrition Facts : Calories 336.9, Fat 19, SaturatedFat 6.5, Cholesterol 97.6, Sodium 116.7, Carbohydrate 5.2, Fiber 1.9, Sugar 2, Protein 35.1
VEGETABLE AND STUFFING BAKE
A quick, easy and healthy meal or buffet dish. This came from a friend of my wife's at a book club recipe swap.
Provided by DaddyO
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to 350.
- Mix mayo and milk in large bowl until well blended.
- Add remaining ingredients and mix lightly.
- Spoon mixture into 11x7 inch baking dish.
- Bake 20-25 minutes or until heated through.
Nutrition Facts : Calories 376.1, Fat 18.3, SaturatedFat 6.7, Cholesterol 64.8, Sodium 760.4, Carbohydrate 30.7, Fiber 3, Sugar 5.3, Protein 23.1
VEGETABLE AND STUFFING BAKE
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
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
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