Squash Casserole

Prep Time: 15 Minutes | Cook Time: 55 Minutes | Servings: 8

  • SERVES
  • Prep Time:
  • Cook Time:

Ingredients

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

Directions

  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.
Nutritional Information per serving:

Calories - 255, Total Fat - 14.5g, Cholesterol - 31mg, Sodium - 607mg, Protein - 6g, Vitamin A - 35%, Vitamin C - 46%, Calcium - 10%, Iron - 10%

Back to all recipes