This is a yummy side dish. We can’t take credit for it- It’s on the Campbell Soup site and is a great “comfort food”!
Meranda made this dish last night and it was so very good!! Great way to start the fall season! I didn’t get the picture until I already scooped out a portion!! lol
3 cups Pepperidge Farm® Cornbread Stuffing
1/4 cup butter, melted (1/2 stick)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup (Reg or Fat free)
1/2 cup sour cream
2 Cups yellow squash shredded (Usually 2 squash)
2 Cups zucchini, shredded
1/3 Cup Shredded carrot, shredded
1/2 cup shredded Cheddar cheese
Stir the stuffing and butter in a large bowl. Reserve 1/2 cup of the stuffing mixture and spoon the remaining stuffing mixture into a 9 x 13 shallow baking dish.
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.
Bake at 350°F for 40 minutes or until the mixture is hot and bubbling.