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.
cost per recipe: $6.03
The price is determined by the national average.
cups Pepperidge Farm® Cornbread Stuffing
cup butter, melted (1/2 stick)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup sour cream
medium yellow squash, shredded (about 2 cups)
small zucchini, shredded (about 2 cups)
small carrot, shredded (about 1/3 cup)
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.