Vegetable Stuffing Casserole

Vegetable Stuffing Casserole

9 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
MELODIC
Recipe by  MELODIC

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

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Reviews (9)

Rate This Recipe
DANSAR99
7

DANSAR99

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.

Emmadilemma
5

Emmadilemma

great! Used green beans for veggies.

LaToya
5

LaToya

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!

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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