Tuesday, February 27, 2007
Squash-Carrot Casserole
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 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. ------------ |
