Squash Casserole

Campbell's Squash Casserole Recipe

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.

At a glance

Prep

15 min.

Total

55 min.

Serves

8

Servings: about 3/4 cup each

Bake: 40 min.

Made With

  • Pepperidge Farm® Cornbread Stuffing

    Pepperidge Farm® Cornbread Stuffing

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

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What You'll Need

3 cups Pepperidge Farm® Cornbread Stuffing
1/4 cup butter, melted (1/2 stick)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
2 small 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 (about 2 ounces)

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.

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RID#24122

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