Squash-Carrot Casserole


"This is a favorite holiday vegetable in our family."


servings 298 cals
Serving size has been adjusted!

Original recipe yields 11 servings



  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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  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.



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 ...

Big hit at our thansgiving dinner. After I cooked the carrots and squash fully pureed them before baking.

This is a great recipe that is so delicious even got the thumbs up from the kids.

Loved it! Halved the recipe and still had tons of left overs - which I happily ate!

Made this yesterday for a dinner side dish and it is sooooo good! Yum-Yum-Yummy-Yum-Yum! I have added this to my "make often" list of recipes.

So good! I didn't have enough squash, so I used about half squash and half ROMA TOMATOES. It was a great idea! Instead of the soup, I made my own "soup" from butter, flour, chicken broth, and...