Category: Dinner
Vegetable Stuffing Bake - TastyPlanner.com
Chef: Dielle Fauser
From: Campbell’s Kitchen
Nutrition Information
Calories 230, Total Fat 7g, Saturated Fat 1g, Cholesterol 9mg, Sodium 913mg, Total Carbohydrate 35g, Dietary Fiber 5g, Protein 7g, Vitamin A 5%DV, Vitamin C 22%DV, Calcium 7%DV, Iron 12%DV
Using Campbell’s® Condensed 98% Fat Free Cream of Celery Soup: Calories 217, Total Fat 6g, Saturated Fat 2g, Cholesterol 10mg, Sodium 799mg, Total Carbohydrate 35g, Dietary Fiber 4g, Protein 7g, Vitamin A 2%DV, Vitamin C 22%DV, Calcium 6%DV, Iron 12%DV
Recipe Source: Campbell's Website
Ingredients
1/4 lb. bulk pork sausage
1 large onion, chopped
1/2 tsp. dried thyme leaves, crushed
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (about 8 oz.) stewed tomatoes
2 cups frozen vegetable combination (broccoli, corn, red pepper)
3 cups Pepperidge Farm® Herb Seasoned Stuffing
Instructions
Cook sausage, onion and thyme in skillet until sausage is browned, stirring to separate meat. Pour off fat.
Stir in soup, tomatoes and vegetables. Heat to a boil. Remove from heat. Add stuffing. Mix lightly. Spoon into 1 1/2-qt. baking dish.
Bake at 350°F. for 30 min. or until hot.
Similar recipes
Community activity
- Times saved to recipe box: 4
- Times Recommended: 0
- Times added to planner: 0
