Cooking Directions

• Stir the stuffing and butter in a large bowl. Reserve 1/2 cup of the stuffing mixture and spoon the remaining stuffing mixture into a 2-quart shallow baking dish.
• 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.
• Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling.

Ingredients

• 3 cups Pepperidge Farm® Cornbread Stuffing
• 0.25 cup butter, melted (1/2 stick)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup sour cream
• 2 medium yellow squash, shredded (about 2 cups)
• 2 small zucchini, shredded (about 2 cups)
• 1 small carrot, shredded (about 1/3 cup)
• 0.5 cup shredded Cheddar cheese