Saturday, February 25, 2006
Vegetable Stuffing Bake
This was in my email from Cambell's Kitchen. Sounds good!
Vegetable Stuffing Bake
from Campbell's Kitchen
Prep Time: 15 min. - Bake Time: 35 min.
Ingredients:
4 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tbsp. butter OR margarine, melted
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup sour cream
2 small zucchini, shredded
2 medium carrots, shredded
1 small onion, finely chopped
Directions:
MIX 1 cup stuffing and butter. Set aside.
MIX soup, sour cream, zucchini, carrots and onion. Add remaining stuffing. Mix lightly. Spoon into 1 1/2-qt. baking dish. Sprinkle with reserved stuffing mixture.
BAKE at 350°F. for 35 min. or until hot. Serves 6.
TIP: To melt butter or margarine, remove wrapper and place in microwave-safe cup. Cover and microwave on HIGH 30 seconds.
If desired, pick up a rotisserie chicken at the deli to serve with this vegetarian casserole.
Categories: easy_sides, casseroles
Vegetable Stuffing Bake
from Campbell's Kitchen
Prep Time: 15 min. - Bake Time: 35 min.
Ingredients:
4 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tbsp. butter OR margarine, melted
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup sour cream
2 small zucchini, shredded
2 medium carrots, shredded
1 small onion, finely chopped
Directions:
MIX 1 cup stuffing and butter. Set aside.
MIX soup, sour cream, zucchini, carrots and onion. Add remaining stuffing. Mix lightly. Spoon into 1 1/2-qt. baking dish. Sprinkle with reserved stuffing mixture.
BAKE at 350°F. for 35 min. or until hot. Serves 6.
TIP: To melt butter or margarine, remove wrapper and place in microwave-safe cup. Cover and microwave on HIGH 30 seconds.
If desired, pick up a rotisserie chicken at the deli to serve with this vegetarian casserole.
Categories: easy_sides, casseroles
