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Vegetable Stuffing Bake

Vegetable Stuffing Bake

4 4

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!

serves 6 people

Ingredients

cost per recipe: $4.07

The price is determined by the national average.

  • 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 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)

view nutrition info

How to Make It

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.
Step 1

Set the oven to 350°F.  Stir 1 cup of the stuffing and the butter in a small bowl.

Step 2

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.

Step 3

Bake for 35 minutes or until hot.

Recipe Tips

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

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now
Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

Buy Now

Ratings & Reviews

(4)
  • K .

    July 29, 2008

    Vegetable Stuffing Bake

    It's a tasty blend of ingredients. I coarsely chopped the vegetables instead of shredding them.

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  • scott s.

    November 27, 2006

    Vegetable Stuffing Bake

    Loved this! Better than the stiuffing in the bird!!

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    (0) (0)
  • PorkysPiglette

    March 10, 2006

    Vegetable Stuffing Bake

    We don't much care for stuffing, but this was great! And no leftovers!

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    (0) (0)
  • Faukjm

    March 4, 2006

    Vegetable Stuffing Bake

    My husband could not stop eating it, he just kept going back for more, after supper was over. Thanks for the recipe!

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    (0) (0)

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