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Vegetable Stuffing Bake
- 4 cups Pepperidge Farm® Herb Seasoned Stuffing
- 2 tablespoons butter, melted
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1/2 cup sour cream
- 2 small zucchini, shredded
- 2 medium carrots, chopped
- 1 small onion, finely chopped
Directions:View on All Recipes
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 12.2g|
|Saturated Fat 6g|
|Total Carbohydrate 38.2g|
|Dietary Fiber 4.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|