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Creamy Cheddar Squash Bake

  • prep time: 15 min
  • total time: 55 min
  • serves: 8 people
  • calories: 238 1 serving
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Not only is our Creamy Cheddar Squash Bake an excellent way to use up any veggies in your fridge, it’s easy to prepare; once you shred the vegetables, the rest of the recipe is just dump-and-bake. This dish is a real dinner table scene-stealer, thanks to its flavorful blend of fresh produce, melty cheese, and Campbell’s® Condensed Cream of Chicken Soup to give it that extra silky texture - all under a satisfyingly crunchy cornbread crust. Talk about the perfect side for a cozy family dinner. 

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Ingredients

  • 3 cups Pepperidge Farm® Cornbread Stuffing
  • 1/4 cup butter  (1/2 stick), melted
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 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

Instructions

  • Tips

    • Try patting the shredded yellow squash and zucchini dry with a clean kitchen towel or paper towel after shredding, to prevent the dish from becoming too watery. Or shred into a fine mesh colander to drain any excess liquid before mixing. 

  • Step 1

    Heat the oven to 350°F.  Stir the stuffing and butter in a large bowl. Reserve 1/2 cup stuffing mixture (you'll sprinkle it on top later) and spoon the remaining stuffing mixture into a 11x8x2-inch baking dish.

  • Step 2

    Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl. Spoon the soup mixture over the stuffing in the dish and sprinkle with the reserved stuffing mixture.

  • Step 3

    Bake for 40 minutes or until the mixture is hot and the top is golden brown and crispy.

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Calories 220
Total Fat 12 g
Sat. Fat 7 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 570 mg
Total Carb 22 g
Dietary Fiber 2 g
Sugar 3 g
Protein 5 g
Vitamin D 1 %DV
Calcium 8 %DV
Iron 4 %DV
Potassium 5 %DV
Calories 238
Total Fat 14 g
Sat. Fat 7 g
Trans Fat 0 g
Cholesterol 31 mg
Sodium 606 mg
Total Carb 22 g
Dietary Fiber 2 g
Sugar 3 g
Protein 5 g
Vitamin D 1 %DV
Calcium 8 %DV
Iron 4 %DV
Potassium 5 %DV

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

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