Vegetable Stuffing Casserole Recipe -
Vegetable Stuffing Casserole Recipe
  • READY IN 30 mins

Vegetable Stuffing Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
Jul 21, 2005

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.

Most Helpful Critical Review
Apr 27, 2008

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!


10 Ratings

Nov 05, 2010

great! Used green beans for veggies.

Jul 24, 2003

I substituted cream of mushroom soup for the cream of celery (hate the taste of celery), and it turned out very well. My adult daughter liked it, but said it was too much work for what it was. I think I will make it again.

Jul 24, 2003

I thought the recipe was very good. The only thing I would have done different, I would have added cheddar chesse to my vegetables just because I love chesse.

Aug 30, 2012

I won't be making this again. The whole thing was a miss with my family, all the way around. The soup and mixed vegetable actually was just a tad off-putting. It's possible that the thickness of the french fried onions just didn't agree with the soup and veggies mixed that made it taste that way, but not for sure exactly. The stuffing mix...was what sank the boat. And here's why. 1.. I used the Savory Stove Top Stuffing mix, Followed it to a T on how this recipe was written. I only changed stirring methods, mixing the veggies and soup mix, in a separate bowl before putting in the baking pan. I did the same when drizzing the butter on the stuffing mix, to incorperated the stuffing & butter together, then placed on top of the layer of fried onions. When baked...the stuffing looked dark, harder then croutons and was just not tasty. I wondered if the butter was the down fall. And it was. After which I grabbed an unopened box of stuffing mix and read the directions on a basic stove top mix. 1-6oz box requires boiling 1 1/2 cups of water w/4TBSP of butter. Well this recipe requires 12oz of stuffing mix w/3 TBSP of melt butter & that does NOT cut it for the entire amount written. If the stuffing mix was put under the veggie mix, the liquids from the soup could have moistened the stuffing and made it soft and tasteful. And/or, mix the entire recipe all together could result in a soft hearty casserole too. But as it stands. Not worthy in making again in my kitchen. My apologies.

Jul 24, 2003

This was very salty. If I make this again I'll probably use 1 can of cream of celery and 1 can of cream of potato. I would also recommend using canned veggies with no salt added.

Jul 24, 2003

This was an okay recipe, I probably won't make it again


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  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 53.9 g
  • 17%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 1691 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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