Savory Vegetable Stuffing Bake Recipe

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Savory Vegetable Stuffing Bake

Nicole Bredeweg


Thank you Campbell's Kitchen, for a new twist on the ol' stuffing mix. Saucing it up with both the creamy soup AND the tomatoes, livening it up with the vegetables. Yum. I had a pre-Thanksgiving Thanksgiving meal with friends and we all enjoyed this version.

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1/4 lb
bulk pork sausage
1 large
onion, chopped (about 1 cup)
1/2 tsp
dried thyme leaves, crushed
10 3/4 oz
cream of celery soup
8 oz
stewed tomatoes
2 c
frozen vegetable combination (broccoli, corn, red pepper)
3 c
stuffing mix, herb-seasoned

Directions Step-By-Step

Cook the sausage, onion, and thyme in a 12" skillet over medium-high heat until the sausage is browned, stirring frequently to break up the meat. Pour off any fat.
Stir the soup, tomatoes, and vegetables in the skillet. Heat to a boil. Remove the skillet from the heat. Add the stuffing and stir lightly to coat. Spoon into a 1-1/2 quart casserole.
Bake at 350*F for 30 minutes or until it's hot and bubbling.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Bread
Regional Style: American