Squash Casserole
  • Print

Squash Casserole

  • Prep: 15 minutes
  • Serves: 8

Ingredients & Directions

  • 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 (10 1/2 ounces) Campbell’s® Condensed 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

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.

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.

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


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.