Spring Vegetable Stuffing Casserole Recipes

VEGETABLE STUFFING BAKE

Vegetable Stuffing Bake image

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

Ingredients

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

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.

EASY VEGETARIAN STUFFING

Easy Vegetarian Stuffing image

Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!

Provided by MOMFISH

Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 cube vegetable bouillon
1 cup boiling water
3 tablespoons salted butter
½ cup chopped onion
1 stalk celery, chopped
2 cloves garlic, minced
2 teaspoons dried parsley
½ teaspoon dried sage
¼ teaspoon dried marjoram
⅛ teaspoon ground black pepper
4 ½ cups cubed stale bread

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.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 28.6 g, Cholesterol 22.9 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 420.5 mg, Sugar 3.4 g

ZUCCHINI VEGETABLE STUFFING/CASSEROLE

Zucchini Vegetable Stuffing/Casserole image

This started as a way to use up all the leftover raw veggies in my fridge, but turned into something better when hubby brought home a loaf of free artisan como bread! Great main dish for vegetarians or side dish for chicken, pork or fish.

Provided by Black Radish

Categories Cauliflower

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 22

Ingredients

8 green zucchini, medium dice
1/2 white onion, diced
3 carrots, diced
2 cups cauliflower florets
1 red bell pepper, diced
5 fresh garlic cloves, minced
6 slices crusty day old artisan bread, cubed
1/2 cup parmesan cheese
1 cup cheddar cheese, shredded
3 eggs, beaten
2 tablespoons olive oil
salt
pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon sage
1/4 cup salted butter, melted

Steps:

Preheat oven to 375.
In a steaming bag, or in a steamer, par-cook cauliflower & carrots until al dente.
Sprinkle zucchini with salt and toss in a colander. Allow to set for 15 minutes. Rinse, drain and pat dry with paper towels.
Meanwhile in a large bowl, combine all vegetables, bread, eggs, olive oil, garlic, cheeses and sprinkle with spices. Toss until everything is well coated and bread is moist.
If bread is really dry, add another egg at your discretion.
Pour into a buttered casserole dish - 9x13. Drizzle melted butter over the top and add more parmesan if you like.
Bake uncovered until puffy and golden brown on top and cooked all the way through. Approximate baking time will depend on the moistness of the bread used, but plan on at least 30 minutes.

Nutrition Facts : Calories 251.9, Fat 18, SaturatedFat 8.9, Cholesterol 114.9, Sodium 730.6, Carbohydrate 13.6, Fiber 4, Sugar 6.5, Protein 11.9

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