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Tuesday, March 3, 2015


This particular veggie recipe dates back quite a few slipped my mind until today when we had yet another cold and snowy day and I was craving some comfort food.

Now rarely would you find me using veggies and comfort food in the same sentence, but this recipe has stuffing on it and THAT definitely is a comfort food for me.  I love the flavor of stuffing.


1 lb. bag frozen broccoli florets
1 small can mushrooms, drained (stems and pieces)
1 can cream of celery soup
2 cups Pepperidge Farm stuffing*
3 Tbsp. milk


Make two cups of stuffing according to the package directions.   *Keep in mind, this recipe is long before stove top stuffing, so you may want to make it using your favorite stove top flavor...I doubt it would result in much of a difference.

Steam the broccoli according to the package directions.  Mix the soup and the milk to a smooth consistency in a small bowl.
assembled and ready for the oven
Once the broccoli is finished steaming; drain it and place it on the bottom of a casserole.  Layer the mushrooms on top.  Drizzle the soup mixture over the top of the veggies.   Arrange the stuffing over the top of the casserole.  

Bake uncovered in a 350 degree oven for 30 minutes.


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