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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