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Vegetable Stuffing Bake

"Zucchini, carrots and onion are added to a creamy sauce and herb-seasoned stuffing for a satisfying baked supper dish."
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50 m servings 286 cals
Original recipe yields 6 servings

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  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.


  • Tip: To the  melt butter or margarine, remove the wrapper and place in a microwave-safe cup. Cover and microwave on HIGH for 30 seconds.

Nutrition Facts

Per Serving: 286 calories; 12.2 g fat; 38.2 g carbohydrates; 6.3 g protein; 21 mg cholesterol; 946 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I substituted the fresh veggies for steamed frozen cauliflower, carrots and broccoli. I left them in larger chunks too, so you can see the beautiful colors of the vegitables. It was an amazing ...

Have made this using different vegetables like baby brussel sprouts. It's the only way I can get brussels into my husband! Very good dish.