Campbell's Kitchen Recipe + Squash Casserole

This creamy crowd-pleasing side dish features summer squash, carrot, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, this favorite side dish is a winner on any menu.

Ingredients

• 3 cups Pepperidge Farm® Cornbread Stuffing
• ¼ cup butter or margarine, melted
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• ½ cup sour cream
• 2 small yellow squash, shredded
• 2 small zucchini, shredded
• ¼ cup shredded carrot
• ½ cup shredded Cheddar cheese

Cooking Directions

1. Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
2. Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
3. Bake at 350 degrees F for 40 minutes or until hot.

Nutrition Facts

• calories246.7
• carbohydrateContent23.4 g
• cholesterolContent32.1 mg
• fatContent14.7 g
• fiberContent2.9 g
• proteinContent6 g
• saturatedFatContent7.8 g
• sodiumContent605.9 mg
• sugarContent2 g