Ingredients Jump to Instructions ↓

  1. 3 cups Pepperidge Farm® Cornbread Stuffing

  2. 1/4 cup butter or margarine, melted

  3. 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

  4. 1/2 cup sour cream

  5. 2 small yellow squash, shredded

  6. 2 small zucchini, shredded

  7. 1/4 cup shredded carrot

  8. 1/2 cup shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Directions Stir the stuffing and butter in a large bowl. Reserve 1/2 cup of the stuffing mixture and spoon remaining into a 2-quart shallow baking dish.

  2. 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.

  3. Bake at 350°F. for 40 minutes or until hot.


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