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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Zucchini, carrots and onion are added to a creamy sauce and herb-seasoned stuffing for a satisfying baked supper dish. Ingredients:
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 |
Directions:
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.
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