Baked vegetarian stuffing casserole with dried cranberries, onions and mushrooms.
The night before making vegetarian stuffing lay nicely bread cubes on the sheet to dry them. Leave it uncovered for the night.
On the next day heat oil on the pan. Add diced onions. Cook on low-medium heat for 5-10 minutes, mixing often.
Add butter, mushrooms and carrot. Cook for 15-20 minutes on low heat.
Add salt, garlic powder, vegetable stock, bread cubes and dried cranberries.
Preheat oven to 350 F. Put all ingredients into the casserole dish in size 8 x 8.
Bake for 25-30 minutes.
Buy fresh bread and cut into cubes. Dry by leaving uncovered overnight.