Summer Squash Casserole

3 cups Pepperidge Farms Cornbread Stuffing
1/4 cup butter or margarine, melted
1 can Cream of Chicken Soup
1/2 cup sour cream
2 small yellow squash, shredded
2 small zucchini, shredded
1/4 cup shredded carrot
1 cup shredded Cheddar cheese

Stir the stuffing and butter in a large bowl. Reserve 1/2 cup of the stuffing mixture and spoon remaining 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 degrees for 40 minutes or until hot.


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