I always think of this dish “hiding the veggies”. Shred your squash and carrots, put on top of cornbread stuffing then smother with a creamy chicken soup, cheddar cheese, sour cream mixture and this turns into a delightful, summery side dish.
Squash Casserole
Ingredients
- 2 medium yellow squash shredded (2 cups)
- 2 small zucchini shredded (2 cups)
- 1 small carrot shredded (13 cup)
- 3 cups pepperidge farm cornbread stuffing
- 1/4 cup butter melted
- 1 10.5 oz cream of chicken condensed soup
- 1/2 cup sour cream
- 1/2 cup cheddar cheese shredded
- Salt & Pepper
Instructions
- Stir 3 cups of packaged stuffing with melted butter in a large bowl.
- Reserve 1/2 cup of stuffing mix and place the remaining stuffing mixture into bottom of baking dish. I use 9x13.
- Using same large bowl, mix together soup, sour cream, cheddar cheese, squash, zucchini, and carrots. Salt & pepper to taste.
- Spread mixture onto the cornbread layer and smooth evenly.
- Sprinkle remaining 1/2 cup of cornbread mixture over the vegetable mixture.
- Bake at 350 degrees for 40-45 minutes until casserole is bubbly.
- Serve and Enjoy.
