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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
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” 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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