Cut up carrots first; cover and microwave in half of the bouillon until they are tender (about 20 minutes all together). While they are cooking, cut up squashes and onion. Cover and microwave these vegetables in the other half of the bouillon until tender. After cooking, mix all the vegetables and their liquids with the condensed soup. Prepare a large (9 x 13) baking pan with cooking spray. Add the vegetable/soup mixture. Sprinkle shredded cheese over vegetables. Top with dry Pepperidge Farm Herb Stuffing mix. Bake at 350 until bubbly.
Any combination of summer squashes can be used in this recipe. Pepperidge Farm makes several flavors of stuffing mix; any of them will work, depending on your taste. Vegetable soup base may be used instead of bouillon.
For a smaller batch, this recipe can easily be halved and baked in a smaller pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (98g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 15 (33%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 1.2mg||0 %|
|Sodium 563mg||19 %|
|Potassium 147.3mg||4 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 5.6g|
|Protein 1.5g||2 %|
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Calories per serving: 46
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