Stuffing Casserole

Prep Time: 20 minutes Cook time: 60 minutes Serves: 6

This casserole is sure to spread Thanksgiving cheer—even if it’s April! We love our potatoes: They’re inexpensive, nutritious, and filling.

This is especially good served alongside the optional gravy, and along with a bread. It’s a real feast to be enjoyed any time you feel like celebrating!


  • 2 onions (or 1 cup diced frozen onions)
  • 1 head broccoli, chopped (or 2 cups frozen florets)
  • 1 cup sliced mushrooms (if you are NOT adding gravy)
  • 1 cup peas
  • 1 cup carrots, diced
  • 1 cup corn
  • 1 cup chopped spinach
  • ½ tsp sage
  • ½ tsp rosemary
  • ½ tsp thyme
  • ½ tsp coriander
  • 2 batches Creamy Mashed Potato
  • Mushroom Gravy (optional)


  1. First, preheat the oven to 350°.
  2. Begin by preparing the mashed potato. You might find it easier to prepare the mashed potato in two batches, as otherwise your food processor will likely be filled to capacity.
  3. Saute the vegetables on the stove top in a large pot using either water or vegetable broth. Begin with the onions, cooking until they’re translucent. If you will be making the mushroom gravy, don’t add mushrooms to the vegetables; otherwise, add the mushrooms once the onions are translucent. Add broccoli and cook for several minutes. Finally, add the other vegetables.
  4. When the vegetables have cooked through, add the sage, rosemary, thyme, and coriander.
  5. Combine the mashed potato with the vegetables, mixing thoroughly.
  6. Spread the mixture in a casserole dish and bake for approximately one hour, or until the surface has browned pleasantly.
  7. While the casserole is cooking, prepare your Mushroom Gravy. This will be served spread over the casserole.
  8. Enjoy!


  1. Just a simple typo in step III you state
    “add the mushrooms one the onions are translucent.” Pretty sure the word one should’ve been once. Another we may need to try.

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