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*Use undiluted mushroom soup 1. Cook zucchini, onion, and pepper until just tender and drain. 2. Combine sour cream and mushroom soup in a separate bowl. 3. Butter 10" baking dish. 4. Place half of the vegetable misture in dish; spread half of the sour cream/soup mixture over vegetables; cover with half the stuffing mix. 5. Sprinkle with half of the melted butter (or margerine) 6. Repeat for second layer. 7. Bake at 350F for 25 minutes, or until bubbly and top is browned.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 64 (67%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 13.6mg||4 %|
|Sodium 36.3mg||1 %|
|Potassium 99.6mg||3 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.8g|
|Protein 3.1g||4 %|
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Calories per serving: 95
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