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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This creamy crowd-pleasing side dish features summer squash, carrot, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, this favorite side dish is a winner on any menu. Ingredients:
3 cups pepperidge farm® cornbread stuffing |
1/4 cup butter or margarine, melted |
1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free) |
1/2 cup sour cream |
2 small yellow squash, shredded |
2 small zucchini, shredded |
1/4 cup shredded carrot |
1/2 cup shredded cheddar cheese |
Directions:
1. Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
2. Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
3. Bake at 350 degrees F for 40 minutes or until hot.
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