Vegetable Stuffing Bake

Vegetable Stuffing Bake

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"Zucchini, carrots and onion are added to a creamy sauce and herb-seasoned stuffing for a satisfying baked supper dish."
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50 m servings 286 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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 ...

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.