Squash-Carrot Casserole

21

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

servings 297 cals
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Original recipe yields 11 servings

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Nutrition

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 22 Ratings

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Most helpful positive review

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 sti...

Most helpful critical review

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 amoun...

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 sti...

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 amoun...

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.

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...

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 so...

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 thin...

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 onio...

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...

Very good. Good flavoring. I sliced carrots and cooked them with the squash instead of grating them.