Squash-Carrot Casserole

30 Ratings
  • 5 Rating Star 21
  • 4 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 3 Rating Star 2
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This is a favorite holiday vegetable in our family. Originally submitted to ThanksgivingRecipe.com.

By Robin Webre
Servings:
11
Max Servings:
11
Nutrition Info
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Ingredients

Directions

  • Place crackers in a greased 13x9x2 inch baking dish; set aside.

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  • 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

Per Serving:
297.18 calories; 6.61 g protein; 20.41 g carbohydrates; 21.71 g fat; 88.57 mg cholesterol; 652.92 mg sodium.Full Nutrition

Reviews (27)

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Most helpful positive review

CaroleInDFW
07/20/2003
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 still not soft and a bit too crunchy. In the future I may sauté the onions to make them softer. I also used 1/3 fat cream cheese and noticed no difference between the regular and the less fat taste. I also ran out of regular yellow squash and threw in some butternut squash. BUT it still tasted yummy. Apparently one yellow squash only makes about one cup of cooked squash. Hope you will enjoy it! Carole Cummings...in Plano Texas
Helpful
(16)

Most helpful critical review

Anonymous
11/29/2010
I made this for Thanksgiving after I read the reviews. I was so disappointed. This tasted like a dish that you would get at a cafeteria or an old folks home. I made it for 7 people and they all rated it a 4 out of 10.
Helpful
(1)
30 Ratings
  • 5 Rating Star 21
  • 4 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 3 Rating Star 2
Reviews:
Most Helpful Most Positive Least Positive Newest
CaroleInDFW
07/20/2003
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 still not soft and a bit too crunchy. In the future I may sauté the onions to make them softer. I also used 1/3 fat cream cheese and noticed no difference between the regular and the less fat taste. I also ran out of regular yellow squash and threw in some butternut squash. BUT it still tasted yummy. Apparently one yellow squash only makes about one cup of cooked squash. Hope you will enjoy it! Carole Cummings...in Plano Texas
Helpful
(16)
Janis
07/19/2006
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 amount of squash to use. I had about 9 cups uncooked and it cooked down to about 6 1/2. Maybe that was my problem. I also chopped my carrot and onion in a food processor so maybe it was too finely chopped. Beyond this I followed the recipe exactly. It was way too watery so I baked for 15 more minutes. Still mushy and too late to serve with dinner. I didn't think it tasted very good and the stuffing mix on top was too hard and crunchy. I don't know how I could have messed this up so badly but could use some advice. Also would suggest better detail on the recipe particularly on the quantity of squash and how to cook it. I blanched mine. And was I supposed to do something to prepare the stuffing mix prior to sprinkling it on top? I can't imagine that it was supposed to be as hard as little rocks! Sorry to spoil the excellent ratings but this sure didn't work for me!
Helpful
(13)
Anonymous
11/18/2004
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.
Helpful
(9)
Anonymous
12/14/2002
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 baked it but it turned out just right after cooking. I did have to add a little salt but my family really likes salt so that probably had something to do with it. Thanks for sharing this Robin
Helpful
(8)
Claudine "Chancy" H.
01/20/2009
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.
Helpful
(4)
recipe collector
12/14/2008
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 sometimes get too hard/brown otherwise.
Helpful
(4)
trooworld
11/10/2006
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 think the next time I will crush the crackers before spreading them on the bottom of the dish. I used about 7 cups of raw squash.
Helpful
(4)
KDOGG1629
10/08/2007
Big hit at our thansgiving dinner. After I cooked the carrots and squash fully pureed them before baking.
Helpful
(4)
amiingram
02/27/2009
Very good. Good flavoring. I sliced carrots and cooked them with the squash instead of grating them.
Helpful
(3)
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