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.
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.
