This Cheesy Stuffing Casserole is loaded with broccoli, corn, cheese, and stuffing. It’s an incredible side dish to serve with any holiday meal!
Stuffing is one of the Thanksgiving side dishes I always look forward to. I love the flavor, the texture. It just rounds out the turkey dinner so perfectly. I’m not even ashamed to admit we enjoy stuffing from a good old box of Stove Top sometimes. I think it’s completely delicious and appreciate the fact it’s a cinch to make.
Speaking of Stove Top I took some to the next level when I made this Cheesy Stuffing Casserole. It’s loaded with broccoli, corn and gooey cheese. Mmmmm. The flavors combined are so incredible and it’s a fun alternative to traditional stuffing all by itself.
Of course, this is not a side dish I make on a weekly basis for dinner, but it sure is something I’m proud to make on Thanksgiving and you will be too if you give it a try. 😉
Be sure to add this to your feast next week!
LOOKING FOR MORE DELICIOUS SIDE DISHES? TRY THESE:
Slow Cooker Creamed Corn
The BEST Green Bean Casserole
Garlic Parmesan Roasted Potatoes
Parmesan Roasted Broccoli
Garlic Roasted Carrots
Cheesy Stuffing Casserole
Ingredients
- 1 box (6 ounces) stuffing mix (chicken or turkey)
- 1 bag (12 ounces) frozen broccoli thawed
- 1 bag (10 ounces) frozen corn thawed
- 1 can (10 ounces) condensed cream of chicken soup
- salt and pepper to taste
- 8 ounces Velveeta cheese, cubed (OR 1 cup freshly grated cheddar cheese)
Instructions
- Preheat oven to 350° F. Grease a 9×13 inch baking dish with cooking spray. Set aside.
- Prepare stuffing according to package directions.
- Pour frozen broccoli and frozen corn in the prepared baking dish. Pour cream of chicken soup over the vegetables and stir together to combine. Season with salt and pepper. Dot the top of vegetables evenly with the cubed Velveeta cheese.
- Place stuffing evenly over the top. Cover tightly with foil.
- Bake 35 to 40 minutes. Remove from oven and carefully remove hot foil. Let stand a few minutes before serving. Enjoy!
I am in charge of stuffing this year and I might try this to change things up! Sounds yummy!
This. Was. Delicious. YUM! I used a nice plump head of fresh broccoli because that’s what I had on hand, and my Canadian boxes of stuffing were smaller than yours at 120 grams, so I used 2. That turned out to be the perfect amount. 3 of us had rather large (hehe) servings for supper, our son took a nice chunk of leftovers home, and then hubby and I had smallish servings a few days later. I’m making this for our big New Years Day family luncheon – it’s going to be a great side dish – and easy to make! 🙂
Thanks for letting me know how it turned out for you, Sandra. Glad it was a hit! 🙂
Does the stuffing go on ‘dry’ from the box, or do you make it first?
No! Make it first!
I am going to shred up a rotisserie chicken and add to this to make this a hearty meal
I have a question! Your casserole looks awesome, but I wanted to make stove top stuffing with Velveeta ONLY. No veggies. How would you do it? I’m guessing prepare the stuffing as directed, then mix in pieces of Velveeta and bake? Would I need to add soup so it doesn’t dry out while cooking? We just wanted the cheesy stuffing as a change-up.
Thanks!
Hello?
I figured something out and it was delicious!!
We add chicken & call it dinner. Thanks for a great go-to recipe, it’s in heavy rotation in our household!
Hello!
I am trying this tomorrow. Do the veggies need to be thawed first? Seems it would be watery if they were not.
Thank you!
Yes they do need to be thawed. I will update the recipe card with that 🙂
Thank you Holly! I appreciate it!
Wonderful! I made a small mistake and accidentally used cream of celery soup. It still turned out good, but I will be more careful next time! Delicious!
Made it yesterday with a bag of stuffing mix, a few more add-ins from the fridge and… wow! glad i found your site… lots of good stuff here Thanks!