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 Stuffing0.25 cup butter, melted (1/2 stick)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup sour cream2 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
Fajita Beef Potato Topper
You just have to try this deliciously crea...
Peanut Butter Banana Swirl Tacos
This tasty taco features whole wheat cinna...
Turkey with Herb Basting Sauce
In the mood for roast turkey? Here's a s...
Goldfish Checkerboard Sandwich
Make a checkerboard pattern of PB&J sandwi...