Vegetable Stuffing Bake

Another TOH recipe. Yum! Haven't tried yet.

• Ready In: 40 mins
• Serves: 12-16
• Yields: 2 casseroles

Ingredients

• 1  medium onion, chopped
• 1  tablespoon  vegetable oil
• 2 (10 3/4ounce) 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. In large skillet, sauté onion in oil until tender.
2. Stir in soup and cheese sauce until blended; heat through.
3. In large bowl, combine the vegetables and 1 cup stuffing mix.
4. Add soup mixture and mix well.
5. Transfer to two greased shallow 3 quart baking dishes.
6. Sprinkle with remaining stuffing mix.
7. Bake, uncovered, at 350 for 30-35 minutes or until vegetables are tender and edges are bubbly.