Squash Casserole

Four out of five Allens enjoyed this side dish served with pan fried pork chops.

Ingredients:
3 cups Pepperidge Farm® Cornbread Stuffing
1/4 cup butter or margarine, melted
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
2 small yellow squash, shredded
2 small zucchini, shredded (we used all yellow squash)
1/4 cup shredded carrot
1/2 cup shredded Cheddar cheese

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