Squash Casserole

3 cups Pepperidge Farm® Cornbread Stuffing

¼ cup butter or margarine, melted

1 (10.75 ounce) can Campbell s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

½ cup sour cream

2 small yellow squash, shredded

2 small zucchini, shredded

¼ cup shredded carrot

½ cup shredded Cheddar cheese

Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.

Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.

Bake at 350 degrees F for 40 minutes or until hot.