Cooking Directions

• Set the oven to 350°F.  Stir 1 cup of the stuffing and the butter in a small bowl.
• Stir the soup, sour cream, zucchini, carrots and onion in a large bowl. Add the remaining stuffing and stir lightly to mix well. Spoon the mixture into a 1 1/2-quart baking dish. Sprinkle with the stuffing and butter mixture.
• Bake for 35 minutes or until hot.

Ingredients

• 4 cups Pepperidge Farm® Herb Seasoned Stuffing
• 2 tablespoons butter, melted
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup sour cream
• 2 small zucchini, shredded (about 1 1/2 cups)
• 2 medium carrot, shredded (about 1 1/2 cups)
• 1 small onion, finely chopped (about 1/4 cup)