For the perfect accompaniment to Thanksgiving turkey, try this colorful vegetable casserole seasoned with herb stuffing.
| 1/2 |
|
cup LAND O LAKES® Butter |
| 2 |
|
cups crumbly herb seasoned stuffing |
| 1/4 |
|
teaspoon poultry seasoning |
| 1 |
|
(16-ounce) package frozen chopped broccoli, thawed, drained |
| 1 |
|
(15-ounce) can cream-style corn |
| 2 |
|
LAND O LAKES® All-Natural Eggs, beaten |
| 2 |
|
tablespoons chopped onion |
| 1/2 |
|
teaspoon salt |
| 1/8 |
|
teaspoon pepper |
Heat oven to 375°F. Melt butter in 3-quart saucepan until sizzling. Add stuffing and poultry seasoning; toss to coat.
Reserve 1/2 cup buttered stuffing mix for topping.
Add broccoli, corn, eggs, onion, salt and pepper to stuffing in saucepan; mix well.
Spoon mixture into ungreased 2-quart casserole; sprinkle with reserved stuffing mix.
Bake uncovered for 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean. Let stand 5 minutes before serving.
FREEZE AND BAKE LATER METHOD: Prepare casserole as directed. Place into casserole dish or large freezer container. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 375°F. Place mixture into ungreased casserole dish, if necessary. Bake 60 to 65 minutes or until heated through.
