Squash-Carrot Casserole


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

10 to 12 - servings


  • 24 buttery round crackers

  • 8 ounces cream cheese, softened

  • 2 (10.75 ounce) cans condensed cream of chicken soup

  • 2 eggs, beaten

  • ½ cup butter, melted

  • 8 cups cooked yellow summer squash, sliced

  • 6 small carrots, grated

  • 1 cup chopped onion

  • 1 cup herb-seasoned stuffing mix


  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.

Nutrition Facts (per serving)

297 Calories
22g Fat
20g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 11
Calories 297
% Daily Value *
Total Fat 22g 28%
Saturated Fat 12g 58%
Cholesterol 89mg 30%
Sodium 653mg 28%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 7g
Vitamin C 17mg 84%
Calcium 56mg 4%
Iron 2mg 11%
Potassium 390mg 8%

* 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.