Vegetable Stuffing Bake - Recipe

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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


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.

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