Pepperidge Farm Vegetable Stuffing Bake Recipe


Preparation Time25 MinCooking Time40 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
VegetarianMain Ingredient
Interest Group


 Herb seasoned stuffing4 Cup (64 tbs)
 Margarine/Butter2 Tablespoon, melted
 Canned condensed cream of mushroom soup10 3⁄4 Ounce (1 Can)
 Sour cream1⁄2 Cup (8 tbs)
 Zucchini2 Small, shredded (About 2 Cup)
 Carrots2 Medium, shredded (About 1 Cup)
 Onion1 Small, finely chopped (About 1/4 Cup)

Nutrition Facts

Serving size

Calories 498 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.5%

Saturated Fat 6.3 g31.6%

Trans Fat 0 g

Cholesterol 14.9 mg

Sodium 1562.3 mg65.1%

Total Carbohydrates 70 g23.5%

Dietary Fiber 7.3 g29.1%

Sugars 9.6 g

Protein 12 g23.7%

Vitamin A 114% Vitamin C 28.5%

Calcium 6.9% Iron 7.3%

*Based on a 2000 Calorie diet


1. Mix 1 cup stuffing and margarine. Set aside.
2. Mix soup, sour cream, zucchini, carrots and onion. Add remaining stuffing. Mix lightly. Spoon into 1-1/2-quart casserole. Sprinkle with reserved stuffing mixture.
3. Bake at 350°F. for 35 minutes or until hot.