Vegetable Stuffing Bake

• 1 medium onion, chopped
• 1 tablespoon canola oil
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup process cheese sauce
• 1 package (16 ounces) frozen cauliflower, thawed
• 1 package (16 ounces) frozen corn, thawed
• 1 package (16 ounces) frozen broccoli florets, thawed
• 1 package (16 ounces) frozen brussels sprouts, thawed and halved
• 1 package (6 ounces) corn bread stuffing mix, divided

1. 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.
2. Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350u0b0 for 30-35 minutes or until vegetables are tender and edges are bubbly.

onion, canola oil, condensed cream, process cheese sauce, frozen cauliflower, frozen corn, frozen broccoli, brussels sprouts, corn bread stuffing mix

Taken from www.tasteofhome.com/recipes/vegetable-stuffing-bake/ (may not work)