Vegetable Stuffing Bake

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

1. In large skillet, saute onion in oil until tender.
2. Stir in soup and cheese sauce until blended; heat through.
3. In large bowl, combine the vegetables and 1 cup stuffing mix.
4. Add soup mixture and mix well.
5. Transfer to two greased shallow 3 quart baking dishes.
6. Sprinkle with remaining stuffing mix.
7. Bake, uncovered, at 350 for 30-35 minutes or until vegetables are tender and edges are bubbly.

onion, vegetable oil, condensed cream, process cheese sauce, frozen cauliflower, frozen corn, broccoli florets, brussels, cornbread stuffing mix

Taken from www.food.com/recipe/vegetable-stuffing-bake-290124 (may not work)