Squash Casserole

8 ingredients
5 steps

Ingredients

  • 1 cup Pepperidge Farm cornbread stuffing
  • 14 cup melted butter or 14 cup margarine
  • 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
  • 12 cup sour cream
  • 2 small yellow squash, shredded
  • 2 small zucchini, shredded
  • 14 cup shredded carrot
  • 12 cup shredded cheddar cheese

Directions

  1. 1
    Stir the stuffing and butter in a large bowl.
  2. 2
    Reserve 1/2 cup of the stuffing mixture and spoon remaining into a 2-quart shallow baking dish.
  3. 3
    Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl.
  4. 4
    Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture.
  5. 5
    Bake at 350 for 40 minutes or until hot.

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