"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." — Campbell's Kitchen
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Pepperidge Farm® Cornbread Stuffing
butter or margarine, melted
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
yellow squash, shredded
shredded Cheddar cheese
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 a little cheese to the stuffing mix you top with and my family loves it!
I have to say all the rave reviews had me try this recipe. It was easy to assemble and smelled good cooking but.........my husband who wouldn't complain if I served him dirt couldn't even swallow the first bite.
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 @ my house. Thanks, it's a keeper.
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 mixed 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!!
I have made this recipe several times since finding it, and it's always a hit! I take it to potluck dinners, and everyone raves!
I give it a 4 because I added to it or changed some things. I didn't have cheddar cheese, but I had Monterey Jack cheese, so I used that. I added a little more sour cream than called for, I added 1 onion to the squash mix, I used about 2 cups more zucchini, 1/2 cup of french fried onions to the 1/2 cup of dressing I sat aside. After I spread the squash mix on the dressing I layered about 8 oz. of Muenster cheese on top of that. I finished off with the french fried onions I had mixed with the 'sat aside' dressing. Next time I will add chopped basil from the garden. This is a good recipe and will get rid of a lot of that garden zucchini. It also tasted the same if not better the next day. Next I will try freezing it. Katherine
i love this recipe - so easy! i diced the squash instead of shredding, also chopped an onion, and sauted the veggies until they started to soften, then added to the mixture. this allowed me to cook it for only 20 minutes just to heat it thru. even my picky kid ate two helpings!
My whole family asks for this. I don't have the fat free ingredients, but used regular sour cream, and cream of chicken soup. As some don't like cheese, I eliminated that, but tastes just as great! And I have made it without the carrots when I didn't have any. Still marvelous taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 133
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