Moms, I hope you’re having a great day. Do you need a new recipe for dinner tonight? This is my go-to squash casserole recipe that’s perfect for Thanksgiving or any other fall holiday! It’s so easy to make and tastes amazing! Give it a try and let me know what you think.
prep: 15 mins cook: 40 mins total: 55 mins Servings: 8 Yield: 8 servings
½ cup sour cream
¼ cup butter or margarine, melted
3 cups Pepperidge Farm® Cornbread Stuffing
½ cup shredded Cheddar cheese
2 small yellow squash, shredded
2 small zucchini, shredded
1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
¼ cup shredded carrot
Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
Bake at 350 degrees F for 40 minutes or until hot.
Per Serving: 247 calories; protein 6g; carbohydrates 23.4g; fat 14.7g; cholesterol 32.1mg; sodium 605.9mg.