Squash Casserole recipe

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3 cups Pepperidge Farm® Cornbread Stuffing
¼ cup butter or margarine, melted
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
½ cup sour cream
2 small yellow squash, shredded
2 small zucchini, shredded
¼ cup shredded carrot
½ cup shredded Cheddar cheese

Nutrition Info

246.7 calories
carbohydrate: 23.4 g
cholesterol: 32.1 mg
fat: 14.7 g
fiber: 2.9 g
protein: 6 g
saturatedFat: 7.8 g
servingSize: -
sodium: 605.9 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -


  1. Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.

  2. Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.

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

Recipe Yield

8 servings

Recipe Note

This creamy crowd-pleasing side dish features summer squash, carrot, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, this favorite side dish is a winner on any menu.

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