Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Vegetable & Stuffing Bake

Vegetable & Stuffing Bake recipe
photo by:kraft
Had to make some adjustments. Little extra milk, used seasoned herbs stove top dressing, added 1/2 cup of chopped onion and also extra cheese on top before taking out of more
posted by
on 11/9/2012
10 min
35 min
6 servings
Magazine Acquisition

What You Need

cup  MIRACLE WHIP Dressing
cup  milk
pkg.  (6 oz.) STOVE TOP Stuffing Mix
pkg.  (16 oz.) frozen broccoli florets, thawed, drained
cup  KRAFT Shredded Cheddar Cheese

Make It

HEAT oven to 350ºF.

MIX dressing and milk in large bowl until blended. Add remaining ingredients; mix lightly.

SPOON into 8-inch square baking dish.

BAKE 20 to 25 min. or until heated through.

Kraft Kitchens Tips

Healthy Living
Looking for a tasty, better-for-you version of this festive casserole? Save 60 calories, 5g of fat and 290mg sodium per serving by preparing with 1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise, 2/3 cup fat-free milk, STOVE TOP Lower Sodium Stuffing Mix for Chicken and KRAFT 2% Milk Shredded Cheddar Cheese. Try our Healthy Living version of Vegetable & Stuffing Bake.
Make Ahead
Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, uncover and bake at 350°F for 25 to 30 min. or until heated through.
Special Extra
Add 2 cups chopped turkey or chicken for a heartier dish.
K:2382 v0:57610
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email