Vegetable Stuffing Bake
1 medium onion, chopped
1 tablespoon vegetable oil
2 10 3/4 oz cans cream of mushroom soup, undiluted
1 cup process Cheez Whiz
1 package 16 ounces frozen corn, thawed
1 16 ounce package frozen broccoli florets, thawed
1 16 ounce package frozen brussel sprouts, thawed and halved
1 6 ounce package corn bread stuffin mix, divided
In a large skillet, saute onion in oil until tender. Stir in theh soup and cheese sauce until blended; heat through. In a large bowl, combine the vegetables and 1 cup stuffing mix. Add soup mixture and mix well.
Transfer to two greased shallow 2 quart baking dishes. Sprinkle with remaining stuffin mix. Bake, uncovered at 350 degrees for 30-35 minutes or until vegetables are tender and edges are bubbly.