Squash Casserole

• 1 cup Pepperidge Farm cornbread stuffing
• 14 cup melted butter or 14 cup margarine
• 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
• 12 cup sour cream
• 2 small yellow squash, shredded
• 2 small zucchini, shredded
• 14 cup shredded carrot
• 12 cup shredded cheddar cheese

1. Stir the stuffing and butter in a large bowl.
2. Reserve 1/2 cup of the stuffing mixture and spoon remaining into a 2-quart shallow baking dish.
3. Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl.
4. Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture.
5. Bake at 350 for 40 minutes or until hot.

cornbread stuffing, butter, campbells cream, sour cream, yellow squash, zucchini, carrot, cheddar cheese

Taken from www.food.com/recipe/squash-casserole-394704 (may not work)