Search thousands of recipes reviewed by home cooks like you.

Vegetable Stuffing Casserole

Vegetable Stuffing Casserole

  • Prep

  • Cook

  • Ready In


This is an awesome casserole! It can be made with things just lying around your kitchen. The preparation is easy and the cook time is short. It is a great way to combine other side dishes to make the ultimate side dish.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1691 mg
  • 68%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Drain one can of the mixed vegetables and pour both cans into a 2 quart casserole dish (one with a lid, preferably). Pour cream of celery soup over vegetables (use only one can for a drier casserole); gently stir until well mixed. Spread fried onions over vegetables and then spread the stuffing on top of the onions. Pour melted butter over stuffing; cover dish with a lid or with aluminum foil.
  3. Bake in preheated oven for 20 to 25 minutes. Cool for a few minutes before serving.
Rate recipe

Your rating




I'm not a veggie lover but found this quite tasty. I halved the recipe. Thawed out a 16 oz bag of frozen mixed italian veggies in the microwave. Mixed 1 can of cream of celery soup with it. I sauted a sliced vidalia onion in olive oil instead of french fried onion. I used a 6 oz box of savory herb stove top stuffing and melted some smart balance buttery spread.


great! Used green beans for veggies.


I changed this up a bit. I used frozen vegetables (broccoli, carotts, cauliflower), rice, and added cheddar cheese (grated). I kept everything else the same. I find that that texture was really good, and the meal was tasty!