Squash Casserole
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
0.25 cup butter, melted (1/2 stick)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup sour cream
2 medium yellow squash, shredded (about 2 cups)
2 small zucchini, shredded (about 2 cups)
1 small carrot, shredded (about 1/3 cup)
0.5 cup shredded Cheddar cheese
0.25 cup butter, melted (1/2 stick)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup sour cream
2 medium yellow squash, shredded (about 2 cups)
2 small zucchini, shredded (about 2 cups)
1 small carrot, shredded (about 1/3 cup)
0.5 cup shredded Cheddar cheese
Instructions
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.
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.
Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling.
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.
Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling.
Squash Casserole
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...
Directions
Print
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.
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.
Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling.
Ingredients
3 cups Pepperidge Farm® Cornbread Stuffing
0.25 cup butter, melted (1/2 stick)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup sour cream
2 medium yellow squash, shredded (about 2 cups)
2 small zucchini, shredded (about 2 cups)
1 small carrot, shredded (about 1/3 cup)
0.5 cup shredded Cheddar cheese
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