Ingredients
1 medium onion, chopped1 tablespoon canola oil2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1 cup process cheese sauce1 package (16 ounces) frozen cauliflower, thawed1 package (16 ounces) frozen corn, thawed1 package (16 ounces) frozen broccoli florets, thawed1 package (16 ounces) frozen brussels sprouts, thawed and halved1 package (6 ounces) corn bread stuffing mix, divided
Preparation
In a large skillet, saute onion in oil until tender. Stir in the soup and cheese sauce until blended; heat through. In a large bowl, combine the vegetables and 1 cup stuffing mix. Add soup mixture and mix well.
Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 30-35 minutes or until vegetables are tender and edges are bubbly.
