Squash Casserole

Squash Casserole

3 cups Pepperidge Farm® Cornbread Stuffing
1/4 cup butter, melted (1/2 stick)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup sour cream
2 small yellow squashes, shredded (about 2 cups)
2 small zucchini, shredded (about 2 cups)
1 small carrot, shredded (about 1/3 cup)
1/2 cup shredded Cheddar cheese

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.