SQUASH AND CARROT CASSEROLE

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Squash and Carrot Casserole image

Provided by My Food and Family

Categories     Recipes

Time 50m

Number Of Ingredients 9

24 buttery round crackers
8 ounces cream cheese, softened
2 cans (10.75 ounce each) 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

Steps:

  • 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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