Vegetable Stuffing Bake
You don't need meat in your main dish....try this flavorful stuffing bake, packed with zucchini, carrots and onion...it's scrumptious and satisfying!
Ingredients
4 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons butter, melted
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup sour cream
2 small zucchini, shredded (about 1 1/2 cups)
2 medium carrot, shredded (about 1 1/2 cups)
1 small onion, finely chopped (about 1/4 cup)
2 tablespoons butter, melted
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup sour cream
2 small zucchini, shredded (about 1 1/2 cups)
2 medium carrot, shredded (about 1 1/2 cups)
1 small onion, finely chopped (about 1/4 cup)
Instructions
Set the oven to 350°F. Stir 1 cup of the stuffing and the butter in a small bowl.
Stir the soup, sour cream, zucchini, carrots and onion in a large bowl. Add the remaining stuffing and stir lightly to mix well. Spoon the mixture into a 1 1/2-quart baking dish. Sprinkle with the stuffing and butter mixture.
Bake for 35 minutes or until hot.
Stir the soup, sour cream, zucchini, carrots and onion in a large bowl. Add the remaining stuffing and stir lightly to mix well. Spoon the mixture into a 1 1/2-quart baking dish. Sprinkle with the stuffing and butter mixture.
Bake for 35 minutes or until hot.
Vegetable Stuffing Bake
You don't need meat in your main dish....try this flavorful stuffing bake, packed with zucchini, carrots and onion...it's scrumptious and satisfying!
Directions
Print
Set the oven to 350°F. Stir 1 cup of the stuffing and the butter in a small bowl.Stir the soup, sour cream, zucchini, carrots and onion in a large bowl. Add the remaining stuffing and stir lightly to mix well. Spoon the mixture into a 1 1/2-quart baking dish. Sprinkle with the stuffing and butter mixture.Bake for 35 minutes or until hot.
Ingredients
4 cups Pepperidge Farm® Herb Seasoned Stuffing2 tablespoons butter, melted1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup sour cream2 small zucchini, shredded (about 1 1/2 cups)2 medium carrot, shredded (about 1 1/2 cups)1 small onion, finely chopped (about 1/4 cup)
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