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Squash and Carrot Casserole
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Squash and Carrot Casserole

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
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
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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