Description
A recipe for Squash Casserole

Ingredients

• 3 cups Pepperidge Farm Corn Bread Stuffing
  
• 4 tablespoons butter, melted
  
• 1 10 3/4-ounce can 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)
  
• 1/4 cup shredded carrot
  
• 1/2 cup shredded Cheddar cheese

Preparation
Prep: 15 minutes | Bake: 40 minutes

1. Mix stuffing and butter in a medium bowl. Reserve 1/2 cup stuffing mixture for topping. Spoon remaining stuffing mixture into a 11- by 8- by 2-inch shallow baking dish.

2. Stir soup, sour cream, yellow squash, zucchini, carrot and cheese in a large bowl. Spread vegetable mixture over stuffing mixture; sprinkle with reserved stuffing.

3. Bake at 350°F 40 minutes or until hot and topping is golden.

Nutrition
no information available

Serves
Makes: 8 servings

Variations
no information available