This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Squash-Carrot Casserole

By: Robin Webre

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

Rate/Review | Read Reviews (5)

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 -12 servings

Ingredients

24 buttery round crackers
8 ounces cream cheese, softened
2 (10.75 ounce) cans condensed cream of chicken soup
2 eggs, beaten
1/2 cup butter, melted
8 cups cooked yellow summer squash, sliced
6 small carrots, grated
1 cup finely diced onion
1 cup herb-seasoned stuffing mix

Directions

Place crackers in a greased 13x9x2 inch baking dish; set aside.
Combine cream cheese, soup, eggs, and butter; beat well. Stir in squash, carrot, and onion. Spoon into prepared baking dish; sprinkle with stuffing mix.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.