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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a great way to incorporate some extra zucchini from your garden or fresh from the Farmer's Market. They call for the zucchini to be shredded but I just chop mine small same with the carrots. Use whichever method works best for you. Found in Campbell's Easy Cooking booklet. Ingredients:
1 (16 ounce) bag herb seasoned stuffing mix, divided |
2 tablespoons butter, melted |
1 (26 ounce) can cream of mushroom soup (i use the low fat or low sodium kind) |
1 cup low-fat sour cream |
3 medium zucchini, shredded (should equal 4 cups) |
3 large carrots, shredded (should equal 2 cups) |
1 medium onion, finely chopped, should equal about 1/2 cup |
Directions:
1. Mix 1 cup stuffing mix and the butter, set aside.
2. Mix soup, sour cream, zucchini, carrots and onion. Add remaining stuffing mix and mix lightly.
3. Spoon veggies mixture into a 3 quart shallow baking dish. Sprinkle with the reserved stuffing mix.
4. Bake at 350F for 35 minutes or until hot and top has a nice crusty appearance.
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