Vegetarian Corn Bread Stuffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Package of Mrs. Cubbison's Corn Bread Stuffing1 can of condensed Cream of Mushroom soup1 can of vegetable broth.1/4 Cup WaterSalt & Pepper to taste1/2 Cup wild rice, Cooked1/4 cup dried cranberries1/4 cup chopped walnuts1/2 cup chopped celery
Combine until all lumps are gone the following in a large bowl:
Stuffing Mix (including seasonings)
Mushroom Soup
Veggie Broth
Water
Salt & Pepper
Next, add the wild rice, cranberries, walnuts, and celery. Place mixture on a large piece of foil. Spray the foil with Pam (or whatever you may have.). Mixture should be "doughey" enough to mold into a bread shaped loaf. Enclose the loaf in the foil.
Place in the medium shelf rack of a preheated 350 F oven. Bake for ONE Hour.
You can slice it like a meatloaf and serve!
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNY_HIPPY.
Stuffing Mix (including seasonings)
Mushroom Soup
Veggie Broth
Water
Salt & Pepper
Next, add the wild rice, cranberries, walnuts, and celery. Place mixture on a large piece of foil. Spray the foil with Pam (or whatever you may have.). Mixture should be "doughey" enough to mold into a bread shaped loaf. Enclose the loaf in the foil.
Place in the medium shelf rack of a preheated 350 F oven. Bake for ONE Hour.
You can slice it like a meatloaf and serve!
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNY_HIPPY.
Nutritional Info Amount Per Serving
- Calories: 232.6
- Total Fat: 16.3 g
- Cholesterol: 0.0 mg
- Sodium: 535.2 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 2.6 g
- Protein: 5.4 g
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