Vegetable Stuffing Casserole

Vegetable Stuffing Casserole

10
MELODIC 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 428 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

10
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 sa...

Most helpful critical review

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 ...

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 sa...

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 ...

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 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.

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...

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.

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

delicious and good for the health at the same time.