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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Ingredients:
1 cup pepperidge farm cornbread stuffing |
1/4 cup melted butter or 1/4 cup margarine |
1 (10 3/4 ounce) can campbell's cream of chicken soup |
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. 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.
2. 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.
3. Bake at 350 for 40 minutes or until hot.
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