Veggie Stuffing Bake

Submitted by HokiesMom

"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."

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 12

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.