- 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
- Stir 1 cup of the stuffing and butter in a small bowl. Set aside.
- 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.
- Bake at 350 degrees F for 35 minutes or until it's hot.