• 3 cups packaged cornbread stuffing mix
• 1/4 cup unsalted butter, melted
• 1 can condensed cream of chicken soup
• 1/2 cup sour cream
• 2 small yellow squash, shredded
• 2 small zucchini, shredded
• 1/4 cup carrot, shredded
• 1/2 cup shredded cheddar cheese

Preheat oven to 350°F. Combine stuffing and butter in a bowl. Reserve 1/2 cup stuffing mixture. Spoon remaining stuffing mixture into a shallow baking dish. Combine soup and next 5 ingredients in a bowl. Spread over stuffing mixture. Sprinkle reserved stuffing mixture over soup mixture. Bake 40 minutes or until hot.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 350, fat 15.0g, 38% calories from fat, cholesterol 33mg, protein 10.4g, carbohydrates 44.7g, fiber 3.3g, sugar 3.8g, sodium 1339mg, diet points 8.1.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.1, Fruit: 0.0, Bread: 2.7, Lean meat: 0.3, Fat: 2.4, Sugar: 0.0, Very lean meat protein: 0.0

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