Stuffing Vegetable Casserole

Ingredients

• 1/2 onion chopped

• 2 tablespoons butter

• 2 cans cream of mushroom soup 10 oz

• 1 cup velveeta cheese sauce

• 12 oz bag frozen corn thawed

• 16 oz frozen cauliflower thawed

• 16 oz frozen broccoli thawed

• 12 oz frozen brussels sprouts thawed

• 6 oz stove top cornbread stuffing

• 4 tablespoons butter

Directions

1. Saute the onion and butter in a skillet, when softened add the mushroom soup and cheese sauce . Stir to combine and heat for a few minutes.

2. Add the thawed vegetables to a large bowl and mix with 1 cup of stuffing. Add the cheese sauce and combine well.

3. Pour into a prepared 9x13 baking dish. Top with remaining stuffing and dot with slices of butter. Bake at 375 degrees uncovered for about 25-35 minutes or until bubbling and golden on top.