Squash-Carrot Casserole

6 Reviews Add a Pic
Robin Webre
Recipe by  Robin Webre

“This is a favorite holiday vegetable in our family.”

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Adjust Servings

Original recipe yields 10 -12 servings



  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.

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Reviews (6)

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Claudine "Chancy" H.

Claudine "Chancy" H.

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.



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.

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Amount Per Serving (11 total)

  • Calories
  • 298 cal
  • 15%
  • Fat
  • 22.2 g
  • 34%
  • Carbs
  • 19.5 g
  • 6%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 671 mg
  • 27%

Based on a 2,000 calorie diet



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Squash Casserole II


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Squash Casserole I