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Squash Casserole

At a glance

Prep

15 min.

Total

55 min.

Serves

8

: about 3/4 cup each

Bake: 40 min.

Cost per recipe: $7.79

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.

What You'll Need

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 medium yellow squash, 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

How to Make It

  • 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.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

calories

235 260

totalfat

12.5g 14.9g

saturatedfat

6.6g 7.2g

cholesterol

29mg 31mg

sodium

571mg 607mg

totalcarbohydrate

25.6g 25.6g

dietaryfiber

3.5g 3.5g

protein

6g 6g

vitamina

35%DV 35%DV

vitaminc

45%DV 45%DV

calcium

10%DV 10%DV

iron

10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.