Vegetable Stuffing Bake

2 Reviews

Prep: 15 min
Cook: 35 min
Ready In: 50 min

“Zucchini, carrots and onion are added to a creamy sauce and herb-seasoned stuffing for a satisfying baked supper dish.” - by Campbell's Kitchen

Ingredients

4 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons butter, melted
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup sour cream
2 small zucchini, shredded
2 medium carrots, chopped
1 small onion, finely chopped

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Metric US

Original recipe yields 6 servings

Directions

Stir 1 cup of the stuffing and butter in a small bowl. Set aside.
Stir soup, sour cream, zucchini, carrots and onion in a large bowl., Add the remaining stuffing and stir lightly to coat. Spoon the mixture into a 1 1/2 quart baking dish. Sprinkle with the reserved stuffing mixture.
Bake at 350 degrees F for 35 minutes or until it's hot.

Nutrition

Amount Per Serving (6 total)

Calories
286 cal
14%

Fat
12.2 g
19%

Carbs
38.2 g
12%

Based on a 2,000 calorie diet

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Reviews (2)

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dr.mgscott

Feb. 8, 2012

"I substituted the fresh veggies for steamed frozen cauliflower, carrots and broccoli. I left them in larger chunks too, so you can see the beautiful colors of the vegitables. It was an amazing creamy..." See more bubbly masterpiece."

CRISPYKRITTA

Jan. 6, 2011

"Have made this using different vegetables like baby brussel sprouts. It's the only way I can get brussels into my husband! Very good dish...." See more"

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