Search thousands of recipes reviewed by home cooks like you.

Vegetable Stuffing Bake

Vegetable Stuffing Bake

  • Prep

  • Cook

  • Ready In

Campbell's Kitchen

Zucchini, carrots and onion are added to a creamy sauce and herb-seasoned stuffing for a satisfying baked supper dish.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 946 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Stir 1 cup of the stuffing and butter in a small bowl. Set aside.
  2. 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.
  3. Bake at 350 degrees F for 35 minutes or until it's hot.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

dr.mgscott
3
2/8/2012

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 bubbly masterpiece.

CRISPYKRITTA
2
1/6/2011

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.