Pepperidge Farm Vegetable Stuffing Bake
|Herb seasoned stuffing||4 Cup (64 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Zucchini||2 Small, shredded (About 2 Cup)|
|Carrots||2 Medium, shredded (About 1 Cup)|
|Onion||1 Small, finely chopped (About 1/4 Cup)|
1. Mix 1 cup stuffing and margarine. Set aside.
2. Mix soup, sour cream, zucchini, carrots and onion. Add remaining stuffing. Mix lightly. Spoon into 1-1/2-quart casserole. Sprinkle with reserved stuffing mixture.
3. Bake at 350°F. for 35 minutes or until hot.