Squash-Carrot Casserole Recipe - Allrecipes.com

Squash-Carrot Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 - 12 servings Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 20, 2003

I really DID enjoy the flavor of this recipe. My hubby was helping me prepare some of the vegetables and failed to get the onions small enough, so that when we tasted the casserole they were still not soft and a bit too crunchy. In the future, I may sauté the onions to make them softer. I also used 1/3 fat cream cheese and noticed no difference between the regular and the less fat taste. I also ran out of regular yellow squash and threw in some butternut squash. BUT it still tasted yummy. Apparently one yellow squash only makes about one cup of cooked squash. Hope you will enjoy it! Carole Cummings...in Plano, Texas

 
Most Helpful Critical Review
Jul 19, 2006

I tried this recipe for guests since it had consistently been 5-star rated. I'll admit I'm not the best cook but I usually don't fail this badly on a recipe. First, I was confused on the amount of squash to use. I had about 9 cups uncooked and it cooked down to about 6 1/2. Maybe that was my problem. I also chopped my carrot and onion in a food processor so maybe it was too finely chopped. Beyond this, I followed the recipe exactly. It was way too watery so I baked for 15 more minutes. Still mushy and too late to serve with dinner. I didn't think it tasted very good and the stuffing mix on top was too hard and crunchy. I don't know how I could have messed this up so badly but could use some advice. Also, would suggest better detail on the recipe, particularly on the quantity of squash and how to cook it. I blanched mine. And was I supposed to do something to prepare the stuffing mix prior to sprinkling it on top? I can't imagine that it was supposed to be as hard as little rocks! Sorry to spoil the excellent ratings, but this sure didn't work for me!

 
Nov 18, 2004

This was AWESOME! I didn't change a thing. I had SEVERAL people ask me for the recipe. Tip: I didn't know how much squash equalled 8 cups... it seems it's about 2.5 pounds.

 
Dec 14, 2002

This was a nice change to my usual squash casserole. I was a bit nervous with this combination of ingredients and squash but the flavor was wonderful. I thought it was going to be runny before I baked it but it turned out just right after cooking. I did have to add a little salt but my family really likes salt so that probably had something to do with it. Thanks for sharing this Robin

 
Dec 14, 2008

With many recipes that call for stuffing topping, it works better to add that ingredient about half-way through the oven baking part. The topping doesn't need to "cook" and I've found it will sometimes get too hard/brown otherwise.

 
Nov 10, 2006

I was surprised at how much flavor this had as squash doesn't really have much flavor. It is rich, though. I used cream of celery soup instead of cream of chicken and it was fantastic. I think the next time, I will crush the crackers before spreading them on the bottom of the dish. I used about 7 cups of raw squash.

 
Apr 30, 2010

Served this with a pork tenderloin & everyone raved how good it was. I made this with half summer squash and half zucchini. I boiled the squash, zucchini & carrots for ten minutes. I saute onion and a tablespoon of minced garlic in a tiny dap of olive oil for about minutes. I used fat free condensed soup and "light" cream cheese & still tasted yummy, rich and satisfying. I also sprinkled in 1/4 c of the stuffing mix into the baking mixture which helped dish to have a more firm texture. AFTER the casserole had baked for 30 minutes I then sprinkled an additional 1/2 c of the stuffing and baked for 15 more minutes..this prevented the stuffing from becoming too hard & dry. Next time I am going to try to decrease the butter by a few tablespoons. A new favorite...thanks Robin!

 
Dec 24, 2009

Have just prepared ingredients for baking - remains to be seen how it tastes. HOWEVER, listing the squash ingredient as 8 cups COOKED squash is not helpful, especially to someone who is not all that expert in the kitchen! I cooked about 12 cups uncooked squash to get ALMOST 8 cups cooked squash. Revise recipe!

 

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 653 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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