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.
4 cups Pepperidge Farm® Herb Seasoned Stuffing2 tablespoons butter, melted1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup sour cream2 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)
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