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Vegetable Stuffing Bake Recipe

Vegetable Stuffing Bake Recipe

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Ingredients:

Serving

4 cups pepperidge farm herb seasoned stuffing
2 tbsp butter, melted
1 (10.75 oz) 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

Directions:

Stir 1 cup of the stuffing and butter in a small bowl. Set aside.
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.
Bake at 350 degrees F for 35 minutes or until it's hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	228.03 Kcal (955 kJ)
Calories from fat	69.48 Kcal
		% Daily Value*
Total Fat	7.72g	12%
Cholesterol	17.08mg	6%
Sodium	580.58mg	24%
Potassium	157.24mg	3%
Total Carbs	33.87g	11%
Sugars	3.34g	13%
Dietary Fiber	0.92g	4%
Protein	5.77g	12%
Vitamin C	3.5mg	6%
Vitamin A	0.3mg	8%
Calcium	42.3mg	4%

Amount Per 100 g
Calories	101.67 Kcal (426 kJ)
Calories from fat	30.98 Kcal
		% Daily Value*
Total Fat	3.44g	12%
Cholesterol	7.62mg	6%
Sodium	258.85mg	24%
Potassium	70.1mg	3%
Total Carbs	15.1g	11%
Sugars	1.49g	13%
Dietary Fiber	0.41g	4%
Protein	2.57g	12%
Vitamin C	1.5mg	6%
Vitamin A	0.1mg	8%
Calcium	18.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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