Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.

Squash Casserole

Makes 8 servings

• 3 cups cornbread stuffing mix
• 4 tablespoons butter, melted
• 1 can cream of chicken soup
• 1/2  cup sour cream
• 2 small yellow squash, shredded (about 2 cups)
• 2 small zucchini, shredded (about 2 cups)
• 1/4 cup shredded carrot
• 1/2 cup shredded Cheddar cheese

1. Mix stuffing and butter in a medium bowl. Reserve 1/2 cup stuffing mixture for topping. Spoon remaining stuffing mixture into an 11”x8”x2” shallow baking dish.
2. Stir soup, sour cream, yellow squash, zucchini, carrot and cheese in a large bowl. Spread vegetable mixture over stuffing mixture. Sprinkle with reserved stuffing.
3. Bake at 350°F 40 minutes or until hot and topping is golden.

Book Pick of the Day: The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash

Recipe courtesy of Campbell’s Cooking Soups

Condensed soups were invented by the Campbell Soup Co. in the late 19th century. Through an evaporation process, the water was removed, allowing the company to package and ship its products more economically. Once customers added water or milk, they were good to go—and sales show no signs of slowing as Americans embrace the simplicity of one-dish cooking.

Organic broths have been shelf staples for several years, and mainstream companies like Swanson’s (a Campbell’s brand) have joined the fold. Organic cooking soups are available from companies like Health Valley and Amy’s Kitchen. They should be easy to find at your local natural and organic food store.

So, pull out some of Mom’s favorite casserole recipes, and get cooking! And don’t forget to tune in tomorrow, when we’ll feature a great recipe for a creamy Squash Casserole that blends loads of fresh vegetables with cream of chicken soup. It will make a perfect addition to your Easter table.

Book Pick of the Day: Cooking Soups for Dummies