Vegetarian Stuffing Casserole


1 box (4 oz/120 g) stuffing mix
1 teaspoon (5 ml) light margarine
1 medium onion (chopped)
2 cups (500 mL) mushrooms, sliced
2 cups broccoli florets (500 ml)
3 cups (500 ml) frozen mixed vegetables (corn, peas, green beans and carrots)
4 cups hot mashed potatoes 
3 tablespoons Parmesan cheese
Salt to taste
Ground black pepper to taste


1. Prepare stuffing according to package directions. When it cools slightly, press into a 8x8x5" bake pan.
2. Cook mixed vegetables according to package directions, dry, and set aside.
3. In a medium frying pan, over medium heat, melt margarine, add onions; cook about 3 min.,stirring occasionally. Add mushrooms and cook until mushroom's liquid has evaporated, about 6 to 8 minutes. Season with salt and pepper.
4. Blanche broccoli florets over steam; set aside.
5. Prepare mashed potatoes.
6. Preheat oven to 400º F (200º C).
7. Spread remained mushrooms mixture onto stuffing crust followed by cooked vegetables and broccoli. season lightly with salt.
8. Top with hot mashed potatoes and sprinkle with cheese.
9. Bake at 400º F (200º C) for 20-25 min. or until toping is light golden.

Serve with salad and crusty Italian or French bread. 

Serves 6 to 8.

Real Cooking

Vegetarian Tips
Buy an array of colorful fruits and vegetables as fresh as possible to get the full range of protective vitamins and minerals before they have chance to deteriorate. For this reason, as well as for economy, get into the habit of shopping and eating seasonally when fruits and vegetables are at their best and cheapest.

Experiment with fresh herbs like dill, basil or tarragon. They'll work wonders as seasonings and let you cut back on using salt.

Complex carbohydrates are economical, tasty, and they will fill you up while adding valuable vitamins and minerals to your diet. They should make up about 50% of your daily energy intake. More... FREE Recipes