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"Zucchini, carrots and onion are added to a creamy sauce and herb-seasoned stuffing for a satisfying baked supper dish." — Campbell's Kitchen
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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
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.
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.
3 Ratings
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Stuffing Bake
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 286 Calories from Fat: 110
With a few key ingredients, you can make a delicious stuffing in just 15 minutes.
Chicken broth and stock are heavy hitters for your holiday feast.
Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!
