Vegetable Stuffing Bake

Ingredients

• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
• 1 cup process cheese sauce
• 1 (16 ounce) package frozen cauliflower, thawed
• 1 (16 ounce) package frozen corn, thawed
• 1 (16 ounce) package frozen broccoli florets, thawed
• 1 (16 ounce) package frozen Brussels sprouts, thawed and halved
• 1 (6 ounce) package cornbread stuffing mix, divided

Directions

1. 1

   In large skillet, sauté onion in oil until tender.

2. 2

   Stir in soup and cheese sauce until blended; heat through.

3. 3

   In large bowl, combine the vegetables and 1 cup stuffing mix.

4. 4

   Add soup mixture and mix well.

5. 5

   Transfer to two greased shallow 3 quart baking dishes.

6. 6

   Sprinkle with remaining stuffing mix.

7. 7

   Bake, uncovered, at 350 for 30-35 minutes or until vegetables are tender and edges are bubbly.