Recipe by Campbell's Kitchen
"Zucchini, carrots and onion are added to a creamy sauce and herb-seasoned stuffing for a satisfying baked supper dish."
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Pepperidge Farm® Herb Seasoned Stuffing
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
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.
* 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 from Fat: 110
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