Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This vegetable casserole seasoned with herb stuffing makes the perfect side dish recipe for Thanksgiving turkey.
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 40-45 minutes or until knife inserted 1 inch from edge of casserole comes out clean. Let stand 5 minutes before serving.
Dietary Fiber: 2g
Served this as a vegetarian main dish with smashed potatoes and rolls. Followed the recipe exactly, and it went over VERY well--I'll definitely make it again.
The only reason I would rate it four, it needs a little more liquid. I'm thinking a little chicken broth. My husband and I both liked it. I will make it again. Just a note that I'll add...I put the butter in the casserole dish I was going to bake in and put it in the oven to melt, then added onions after butter had melted a little. After butter completely melted, I took out of the oven and followed recipe as written, just using the casserole dish to mix in.
We loved this dish - even better than the broccoli casserole that I've been making for years. The cream corn adds a really nice flavor to the broccoli. I did increase the onion to 1/2-3/4 c. This is a keeper !
My family loves this; I made it for a Sunday dinner with roast chicken and have made it several times. I have passed this recipe to family and friends and even their fussiest eater loved it. We like it with a little bit more onion but it is great just either way.
Surprisingly it is a tasty combination of veggies. My teenage nieces love it. I blanched fresh broccoli and chopped it because we don't like over-cooked mushy broccoli. I also used 1/4 cup chopped onion rather than the 2 TBl called for in the recipe.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1893
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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