Vegetable Stuffing Bake

Vegetable Stuffing Bake

2
Campbell's Kitchen 0

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

Ingredients 50 m {{adjustedServings}} servings 286 cals

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Nutrition

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  • 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

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Directions

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  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.
Tips & Tricks
Chicken and Broccoli Alfredo

This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.

Hearty Chicken Tortilla Soup

This one-pot Mexican classic is easy and packed with flavor.

Footnotes

  • Tip: To the  melt butter or margarine, remove the wrapper and place in a microwave-safe cup. Cover and microwave on HIGH for 30 seconds.
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Reviews 2

  1. 3 Ratings

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dr.mgscott
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.

Candy Robinson
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.