Vegetable Stuffing Bake
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Vegetable Stuffing Bake

  • Prep: 20 minutes
  • Serves: 6

Ingredients & Directions

  • 4 cups Pepperidge Farm® Herb Seasoned Stuffing
  • 2 tablespoons butter, melted
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  • 1/2 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)

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.


Helper: To melt the butter, remove the wrapper and place in a microwave-safe cup. Cover and microwave on HIGH for 30 seconds.