Today's recipe is a vegetable side dish. I think I did something similar early in the year. I've tried so many new dishes that I forget what I've done and what I haven't. This is a variation of the earlier recipe. It comes from a Taste of Home magazine.
Vegetable Stuffing Bake
10" dutch oven
1/2 medium onion, chopped
1 Tbs. vegetable oil
1 (10 3/4 oz.) can cream of mushroom soup
1 cup processed cheese sauce
8 oz. frozen cauliflower, thawed
8 oz. frozen corn, thawed
8 oz. frozen broccoli, thawed
8 oz. frozen carrots, thawed
1 (6 oz.) pkg. cornbread stuffing mix, divided
In a dutch oven over a full spread of coals, saute the onion in oil until tender. Stir in the soup and cheese sauce until blended and heated through. In a large bowl, combine the vegetables and 1 cup of the stuffing mix. Add to the soup mixture and mix well. Sprinkle with the remaining stuffing mix. Bake at 350° for 30-35 minutes or until the vegetables are tender and the edges are bubbly. Serves 6-8.
The Finished Product
This was pretty good. It was simple and loaded with veggies. I liked that it wasn't overly soupy or saucy. All of my kids liked it and some even went back for seconds. Grade B+.