Veggie Stuffing Bake

Name: Veggie Stuffing Bake
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

7 ingredients

6 steps

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.
3

Add remaining stuffing mix and mix lightly.
4

Spoon veggies mixture into a 3 quart shallow baking dish.
5

Sprinkle with the reserved stuffing mix.
6

Bake at 350F for 35 minutes or until hot and top has a nice crusty appearance.