Vegetable and Stuffing Bake
Elevate your comfort food game with this hearty and satisfying Vegetable and Stuffing Bake, a perfect blend of savory flavors and wholesome ingredients. Packed with tender broccoli florets, sautéed mushrooms, and a colorful medley of carrots, celery, and onion, this dish combines fresh vegetables with the rich, herbaceous taste of store-bought stuffing mix. Enhanced with a touch of sharp shredded cheddar cheese and baked to golden perfection, it’s an irresistible casserole that’s perfect for weeknight dinners or holiday gatherings. Ready in just one hour and serving up to eight, this easy vegetarian bake promises warm, cheesy bites with a crispy topping that will have everyone coming back for seconds. Perfect for fans of comfort food recipes, vegetarian casseroles, or simple stuffing variations!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons butter
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 3 stalks, diced celery
- 2 cloves, minced garlic
- 2 cups broccoli florets
- 1.5 cups, sliced mushrooms
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 2.5 cups vegetable broth
- 8 cups store-bought stuffing mix
- 1.5 cups shredded cheddar cheese
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set it aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until softened.
Stir in the minced garlic, broccoli florets, and sliced mushrooms. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Season the vegetables with salt, black pepper, and dried thyme. Mix well.
Pour the vegetable broth into the skillet, bring it to a simmer, and then remove the skillet from heat.
In a large mixing bowl, combine the stuffing mix with the cooked vegetables and broth. Stir until the stuffing mix is evenly moistened.
Spread half of the stuffing mixture evenly across the prepared baking dish. Sprinkle 3/4 cup of the shredded cheddar cheese over the top.
Spread the remaining stuffing mixture over the cheese layer, and then sprinkle the rest of the shredded cheese evenly on top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and crispy.
Let the casserole cool for 5 minutes before serving. Enjoy your Vegetable and Stuffing Bake!
Nutrition Facts
Calories |
9092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 98.2 g | 491% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 32794 mg | 1426% | |
| Total Carbohydrate | 1513.8 g | 550% | |
| Dietary Fiber | 89.0 g | 318% | |
| Total Sugars | 164.0 g | ||
| Protein | 274.7 g | 549% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2864 mg | 220% | |
| Iron | 81.1 mg | 451% | |
| Potassium | 5580 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
