Squash-Carrot Casserole

21

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

Ingredients

{{adjustedServings}} servings 297 cals
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Original recipe yields 11 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  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

21
  1. 22 Ratings

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I really DID enjoy the flavor of this recipe. My hubby was helping me prepare some of the vegetables and failed to get the onions small enough, so that when we tasted the casserole they were sti...

I tried this recipe for guests since it had consistently been 5-star rated. I'll admit I'm not the best cook but I usually don't fail this badly on a recipe. First, I was confused on the amoun...

This was AWESOME! I didn't change a thing. I had SEVERAL people ask me for the recipe. Tip: I didn't know how much squash equalled 8 cups... it seems it's about 2.5 pounds.