Campbell's Creamy Squash & Zucchini Casserole
Campbell's Creamy Squash & Zucchini Casserole layers tender shredded yellow squash and zucchini with a rich cream-of-chicken base, tangy sour cream, and melty cheddar. A buttery cornbread stuffing topping adds a golden, crunchy finish for satisfying contrast. Serve this comforting bake at family dinners, holiday potlucks, or anytime you want a cozy side that feels classic and craveable.
- Prep15 mins
- Cook40 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Combine the stuffing and melted butter in a bowl. Spoon all but 1/2 cup of the stuffing into a shallow 2-quart baking dish.
- 3
In another bowl, mix the condensed soup, sour cream, yellow squash, zucchini, carrot, and Cheddar. Spread this over the stuffing in the baking dish, then sprinkle the remaining 1/2 cup stuffing on top.
- 4
Bake in the preheated oven until hot, about 40 minutes.
- Calories 418.0 kcal High
- Protein 12.52 g Good Source
- Carbs 52.83 g Moderate
- Total Fat 16.86 g High
- Saturated Fat 8.5 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 39.02 mg Moderate
- Sodium 1072.58 mg High
- Fiber 4.05 g Moderate
- Sugar 9.78 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 119.05 mg Low Source
- Iron 3.29 mg Moderate
- Potassium 409.94 mg Low Source
- Vitamin A 134.34 mcg_rae Moderate
- Vitamin C 8.15 mg Low Source
- Vitamin D 0.09 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten