Squash Casserole recipe
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- 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
Nutrition Info
- 246.7 caloriescarbohydrate: 23.4 gcholesterol: 32.1 mgfat: 14.7 gfiber: 2.9 gprotein: 6 gsaturatedFat: 7.8 gservingSize: -sodium: 605.9 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Squash Casserole
Directions
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Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
Bake at 350 degrees F for 40 minutes or until hot.