Squash-Carrot Casserole recipe

All Recipes Side Dish Vegetables Squash Summer Squash

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

Nutrition Info

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
servingSize: -
sodium: 652.9 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place crackers in a greased 13x9x2 inch baking dish, set aside.

  2. Combine cream cheese, soup, eggs, and butter, beat well. Stir in squash, carrot, and onion. Spoon into prepared baking dish, sprinkle with stuffing mix.

  3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Recipe Yield

10 - 12 servings

Recipe Note

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

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