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Squash Casserole

Author: Catherine's Plates

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.