This delicious casserole pairs well with almost everything - we paired with grilled steak tonight!
Made with 
Eats like a hearty vegetable stuffing - simply delectable!
Made with 
Peel and chop 2 lbs yellow squash or zucchini...
1
Made with 
Add to a large pot of water with 2 shredded carrots and 1 small diced onion and boil until tender.
2
Made with 
Spray a 9 x 11 baking dish with cooking spray...
3
Made with 
Mix 3 cups herb stuffing with 1/2 cup melted butter and 1 tsp each dried parsley, thyme, and sage.
4
Made with 
Mix 1 can cream of chicken soup with 1 1/4 cups sour cream, and salt and pepper to taste...
5
Made with 
Drain and gently mash the tender vegetables...
6
Made with 
Combine the vegetables, sour cream mixture and buttered stuffing mix and bake at 350 for 30 minutes.
7
Made with 
Perfect fall casserole!
Made with 
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
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
Carrot
1 small
Onion
1 Teaspoon
Dried Parsley
1 Teaspoon
Dried Sage
1Teaspoon
Dried Thyme
To taste
Salt & Pepper
1/2 cup
Melted Butter