“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.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
- Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
- Bake at 350 degrees F for 40 minutes or until hot.
Nutrition
Amount Per Serving (8 total)
- Calories
- 247 cal
- 12%
- Fat
- 14.7 g
- 23%
- Carbs
- 23.4 g
- 8%
Based on a 2,000 calorie diet
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Reviews (46)
Rate This Recipe
"I put a different spin on this, but what makes it yummo is the creamy sauce and the cornbread stuffing - I used Stove Top. I didn't grate the veggies and I just used yellow squash and onions. Added ..." See morea little cheese to the stuffing mix you top with and my family loves it!"
foodwiz
"Had some extra squash 2 use & wanted something different. Made recipe as written YUM! Even my daughter who dislikes squash liked this enough to go back 4 seconds! Easy, tasty, & quick fits the bill ..." See more@ my house. Thanks, it's a keeper."
DREGINEK
"Per other reviewers and other recipes of this i've tried, finely diced the squash/zucchini vs. shredding. I sauted them with diced onions and celery in place of the carrots. Once slightly tender, I ..." See moremixed the veggies with the sour cream and soup. I covered with one sleeve of crushed Ritz crackers and then used 2c of the blue bag of Pepperidge Farm crushed stuffing not the cornbread. Delicious. Needed a little S&P but very popular hit at our house. A keeper for sure. Thanks!!"
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