Recipe by Robin Webre
"This is a favorite holiday vegetable in our family."
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buttery round crackers
cream cheese, softened
2 (10.75 ounce) cans
condensed cream of chicken soup
cooked yellow summer squash, sliced
finely diced onion
herb-seasoned stuffing mix
This was excellent, colorful, tasty and easy to make. I did freak out about the butter content, but I added it all anyways and it was just fabulous. I was having a dinner meeting party for my equestrian club so I wanted varitey. The most requested recipie from everyone was this one. They said that it was just different and so very delicious. Now I do tend to like my foods more creamier. Next time I may use a small egg instead of a large egg. I also cooked the squash to where I could just pierce it with a fork, not mushy before adding to the mixture and cooking. I thin I did add extra cream cheese because I love it. Thanks for a great recipie.
Big hit at our thansgiving dinner. After I cooked the carrots and squash fully pureed them before baking.
This is a great recipe that is so delicious even got the thumbs up from the kids.
Loved it! Halved the recipe and still had tons of left overs - which I happily ate!
Made this yesterday for a dinner side dish and it is sooooo good! Yum-Yum-Yummy-Yum-Yum! I have added this to my "make often" list of recipes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 200
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