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Cranberry Vegetarian Stuffing Casserole
Baked vegetarian stuffing casserole with dried cranberries, onions and mushrooms.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American
Servings:
6
Calories:
263
kcal
Author:
Ilona
Ingredients
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
US Customary
-
Metric
Instructions
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.
Notes
Buy fresh bread and cut into cubes. Dry by leaving uncovered overnight.
Nutrition
Calories:
263
kcal
|
Carbohydrates:
40
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
10
mg
|
Sodium:
656
mg
|
Potassium:
346
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
1970
IU
|
Vitamin C:
4.4
mg
|
Calcium:
89
mg
|
Iron:
2.4
mg