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“Can be made the day before and baked just before serving.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a saute pan over medium-high heat.
  2. Add in the onion, zucchini, and carrots; stir/saute for 3-4 minutes or until softened.
  3. In a big mixing bowl, whisk the soup and sour cream together.
  4. Add in the sauteed vegetables and stuffing cubes; stir to blend.
  5. Transfer mixture to a 3 quart casserole that has been lightly coated with cooking spray.
  6. Bake in a 350° oven for 35-40 minutes or until the top is browned.
  7. Serve immediately.

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