Super Easy Vegetable Stuffing Casserole

I swear it tastes more delicious than it looks! This is the easiestly delicious vegetarian dinner ever! (Yeah I made up a word) And because it has all these vegetables, it balances out the cream and stuffing! You can easily add chunks of chicken to it if you’re a meat eater. You can add them raw with the vegetable mixture and just make sure you cook the casserole long enough for the chicken to be cooked through. That’s why I made smaller chunks of chicken when I used to make it, that way they cooked faster. 


  • 1 box cornbread stuffing mix (plus the butter and water it requires on the package)
  • 1 can cream of mushroom soup 
  • 1/4 ish cup of sour cream (I add a bit more if I end up having more vegetables) 
  • 1 pkg frozen mixed vegetables 
  • 2 pkgs frozen broccoli (or you can do another mixed veggie, I just really like broccoli)
  • Salt and pepper to taste 


  1. Preheat oven to 375 degrees 
  2. Defrost the frozen veggies and make sure to get rid of excess water 
  3. Mix the cream of mushroom soup and sour cream together
  4. Add the veggies to the cream mixture 
  5. Add a bit of salt and pepper to taste if it needs it and pour into a greased 13×9 pan 
  6. Prepare Stuffing mix then put on top of casserole 
  7. Bake on 375 about 20 minutes, until heated through 

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