can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted
1
container (8 ounces) sour cream
1
cup (4 ounces) shredded Italian cheese blend
1
cup (4 ounces) shredded Cheddar cheese
1
package (6 ounces) stuffing mix
1. Preheat oven to 350°F. Combine squash, carrot, onion, bell pepper, salt and black pepper in medium saucepan; cover with water. Bring to a boil. Cook 5 minutes or until tender; drain.
2. Combine soup and sour cream in 13×9-inch baking dish; mix well. Stir in vegetable mixture; spread evenly. Sprinkle evenly with cheeses.
3. Top with stuffing mix. Bake, covered, 30 minutes or until heated through.
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