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Squash and Carrot Casserole

Kraft Memeber Recipe
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Makes: 11 servings Total Time: 50 min
Category: Side Dishes Sub Category: Vegetable Side Dishes

what you need
  • 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
make it
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.
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