Squash-Carrot Casserole Recipe - Allrecipes.com

Squash-Carrot Casserole

Recipe by  

"This is a favorite holiday vegetable in our family."

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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

Jan 20, 2009

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.

 
Oct 08, 2007

Big hit at our thansgiving dinner. After I cooked the carrots and squash fully pureed them before baking.

 

8 Ratings

Oct 19, 2008

This is a great recipe that is so delicious even got the thumbs up from the kids.

 
Sep 28, 2008

Loved it! Halved the recipe and still had tons of left overs - which I happily ate!

 
Jan 25, 2007

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.

 
Jul 05, 2014

So good! I didn't have enough squash, so I used about half squash and half ROMA TOMATOES. It was a great idea! Instead of the soup, I made my own "soup" from butter, flour, chicken broth, and milk. Great recipe!

 

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Nutrition

  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 19.5 g
  • 6%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 671 mg
  • 27%

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

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