Pepperidge Farm Vegetables "has been required of me on every holiday since the early '70s," says Janet Pickard.
"It has been all over the country and seems to be universally loved."
And when Pickard says "all over the country," she's not fooling. She and her late husband, Frank, sold their Portland, Ore., home and spent the next five years as full-time RVers.
"It was a wonderful way of life," she says nostalgically.
But her husband finally tired of the "set-up and tear-down" routine and eight years ago they settled in Tucson.
Generally she prepares this recipe for holiday meals. But in October, after her granddaughter ran a half-marathon in Long Beach, Calif., Pickard offered to prepare anything she wanted for dinner.
"Pepperidge Farm Vegetables," her granddaughter requested with no hesitation.
People are also reading…
Pepperidge Farm Vegetables
Yield: 12 servings
* 1 cup butter
* 1 7-ounce package Pepperidge Farm granular seasoned stuffing mix
* 2 pounds sliced squash (zucchini, crookneck, eggplant, etc.)
* 2 medium carrots, grated finely
* 1 medium onion, chopped finely
* 1 small jar diced pimento
* 1 4-ounce can sliced (or pieces & stems) mushrooms, drained
* 1 10 3/4-ounce can cream of mushroom soup
* 1/2 pint sour cream
Melt butter; stir in stuffing mix. Use half of the mixture to line one 9-by-13-by-2-inch casserole dish.
Steam squash to desired doneness and drain well. Combine with carrots, onion, pimento, and mushrooms.
Combine soup and sour cream and mix gently but thoroughly into the vegetables.
Spread the mixture evenly over the stuffing, leveling the top.
Spread the remaining stuffing mixture over that.
Bake at 350 degrees for 1 hour.
Janet Pickard
Faculty concerned about changes to U of A admissions policy
