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Pepperidge Farm Vegetable Stuffing Bake

Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
4

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4.06579
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 498 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.5%

Saturated Fat 6.3 g31.6%

Trans Fat 0 g

Cholesterol 14.9 mg5%

Sodium 1562.3 mg65.1%

Total Carbohydrates 70 g23.5%

Dietary Fiber 7.3 g29.1%

Sugars 9.6 g

Protein 12 g23.7%

Vitamin A 114% Vitamin C 28.5%

Calcium 6.9% Iron 7.3%

*Based on a 2000 Calorie diet

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Pepperidge Farm Vegetable Stuffing Bake Recipe