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Made from scratch vegetarian stuffing with fresh ingredients and without a meat by ilonaspassion.com I @ilonaspassion
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Cranberry Vegetarian Stuffing Casserole

Baked vegetarian stuffing casserole with dried cranberries, onions and mushrooms.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 6
Calories: 263kcal
Author: Ilona


  • 6 cups bread cubes
  • 1 Tbsp. oil
  • 2 onions medium sized, diced
  • 2 Tbsp. unsalted butter
  • 15 mushrooms grated
  • 1 carrot small, peeled & grated
  • 1/4 tsp. salt
  • 1/2 tsp. garlic powder
  • 1 3/4 cups vegetable stock
  • 1/3 cup dried cranberries


  • 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.


Calories: 263kcal | Carbohydrates: 40g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 656mg | Potassium: 346mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1970IU | Vitamin C: 4.4mg | Calcium: 89mg | Iron: 2.4mg