This delicious casserole pairs well with almost everything - we paired with grilled steak tonight!
Eats like a hearty vegetable stuffing - simply delectable!
Peel and chop 2 lbs yellow squash or zucchini...
Add to a large pot of water with 2 shredded carrots and 1 small diced onion and boil until tender.
Spray a 9 x 11 baking dish with cooking spray...
Mix 3 cups herb stuffing with 1/2 cup melted butter and 1 tsp each dried parsley, thyme, and sage.
Mix 1 can cream of chicken soup with 1 1/4 cups sour cream, and salt and pepper to taste...
Drain and gently mash the tender vegetables...
Combine the vegetables, sour cream mixture and buttered stuffing mix and bake at 350 for 30 minutes.
Perfect fall casserole!
6 ounces
Pepperidge Farm Herb Stuffing
2lbs, about 4 medium
Yellow Squash
10 ounce can
Campbell’s Cream of Chicken Soup
1 1/4 cups
Sour Cream
2 grated
1 small
1 Teaspoon
Dried Parsley
1 Teaspoon
Dried Sage
Dried Thyme
To taste
Salt & Pepper
1/2 cup
Melted Butter
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