SQUASH-CARROT CASSEROLE

Squash-Carrot Casserole image

This is a favorite holiday vegetable in our family. Originally submitted to ThanksgivingRecipe.com.

Provided by Robin Webre

Categories Side Dish Vegetables Squash Summer Squash

Yield 11

Number Of Ingredients 9

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Ingredients

24 buttery round crackers
8 ounces cream cheese, softened
2 (10.75 ounce) cans condensed cream of chicken soup
2 eggs, beaten
½ cup butter, melted
8 cups cooked yellow summer squash, sliced
6 small carrots, grated
1 cup chopped onion
1 cup herb-seasoned stuffing mix

Steps:

Place crackers in a greased 13x9x2 inch baking dish; set aside.
Combine cream cheese, soup, eggs, and butter; beat well. Stir in squash, carrot, and onion. Spoon into prepared baking dish; sprinkle with stuffing mix.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 20.4 g, Cholesterol 88.6 mg, Fat 21.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 11.6 g, Sodium 652.9 mg, Sugar 5.2 g