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Tuesday, March 4, 2014

Stuffing Mix Takes a Shortcut

Janet Groene’s
Stuff ‘n Such Casserole
    The shortcut ingredient is stuffing mix, adding a savory swizzle to a banquet of healthful vegetables. Wash, dry and cut up the vegetables at home to save time. You know what your family likes.

8 cups diced vegetables*
1/4 cup canola oil
1 tablespoon mixed Italian seasoning
28-ounce can of diced tomatoes, undrained
1 box bread stuffing mix (not cornbread style)
1 quart carton of chicken or vegetable broth
Grated Cheddar cheese (optional)

    Stovetop method: Stir-fry vegtables in hot oil until they are crisp-tender. Stir in seasoning, tomatoes and stuffing mix. Stir in broth over low heat until mixture reaches the desired consistency. (You may not need the whole quart.)  Cover, turn off heat and let steep for 5 minutes. Serve with a tuft of cheese atop each portion.  Serves 6 as a main dish, 8 to 10 as a side dish.
    Oven method: Proceed as above, using the whole quart of broth. Grease a 9 X 13-inch casserole and put mixture in it. Bake at 350 degrees until it’s heated through and crusty around the edges. Remove from the oven, sprinkle with cheese and return to the oven for a few minutes while cheese melts.

* Yellow squash, eggplant, onion, peas, sweet peppers in every color, mushrooms, zucchini. The more variety, the better. 

See more of Janet Groene's swift and shortcut RV recipes at Her books Cooking Aboard Your RV, 2nd Edition and Living Aboard Your RV,4th Edition are available from the R.V. Book Store, (800) 274-9738

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