Vegetable Stuffing Bake
1 tbs vegetable oil
1 - 10 3/4 oz can cream of chicken soup
1 cup Velveeta cheese sauce
8 oz frozen cauliflower, thawed
8 oz frozen corn, thawed
8 oz frozen broccoli, thawed
8 oz frozen carrots, thawed
1 - 6 oz pkg cornbread stuffing mix, divided
In a 10 inch Dutch oven over a full spread of coals, simmer the oil, soup and cheese sauce until blended and heated through.
In a large bowl, combine the vegetables and 1 cup of the stuffing mix.
Add to the soup mixture and mix well.
Sprinkle with the remaining stuffing mix.
Using 6 coals under and 14 on top, bake at 350 degrees for 30 to 35 minutes, or until the vegetables are tender and the edges are bubbly.
Makes 6 to 8 servings.
1 - 10 3/4 oz can cream of chicken soup
1 cup Velveeta cheese sauce
8 oz frozen cauliflower, thawed
8 oz frozen corn, thawed
8 oz frozen broccoli, thawed
8 oz frozen carrots, thawed
1 - 6 oz pkg cornbread stuffing mix, divided
In a 10 inch Dutch oven over a full spread of coals, simmer the oil, soup and cheese sauce until blended and heated through.
In a large bowl, combine the vegetables and 1 cup of the stuffing mix.
Add to the soup mixture and mix well.
Sprinkle with the remaining stuffing mix.
Using 6 coals under and 14 on top, bake at 350 degrees for 30 to 35 minutes, or until the vegetables are tender and the edges are bubbly.
Makes 6 to 8 servings.
