1 pkg. Pepperidge Farm Stuffing – add the butter called for but no liquid 1 1/2 to 2 zucchini or summer squash 1 can cream of chicken soup, undiluted 1 cup sour cream
Cut zucchini in slices and cook until tender in a small amount of water. Drain off part of the liquid and mash the squash. Stir in the sour cream and soup. In a 1 1/2 or 2-quart casserole, place 1/3 of the stuffing and cover with 1/2 the vegetable mixture. Repeat. Top with remaining stuffing. Bake at 375 degrees for 20-25 minutes.
Time to Prepare: 15