Squash Casserole

By kylaroy7

This creamy, crowd-pleasing side dish features summer squash, carrots, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, it's a winner on any menu.

Ingredients

• 3 cups Pepperidge Farm® Cornbread Stuffing
• 1/4 cup butter, melted (1/2 stick)
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup sour cream
• 2 small yellow squash, shredded (about 2 cups)
• 2 small zucchini, shredded (about 2 cups)
• 1 small carrot, shredded (about 1/3 cup)
• 1/2 cup shredded Cheddar cheese (about 2 ounces)

Details

Servings 8
Adapted from campbellskitchen.com

Preparation

Step 1

1

Stir the stuffing and butter in a large bowl. Reserve 1/2 cup of the stuffing mixture and spoon the remaining stuffing mixture into a 2-quart shallow baking dish.

2

Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl. Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture.

3

Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling.