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Squash-Carrot Casserole

Robin Webre

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

Ingredients {{adjustedServings}} servings

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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:
  • 93 mg
  • 31%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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

CaroleInDFW
16
7/20/2003

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 still not soft and a bit too crunchy. In the future, I may sauté the onions to make them softer. I also used 1/3 fat cream cheese and noticed no difference between the regular and the less fat taste. I also ran out of regular yellow squash and threw in some butternut squash. BUT it still tasted yummy. Apparently one yellow squash only makes about one cup of cooked squash. Hope you will enjoy it! Carole Cummings...in Plano, Texas

Janis
12
7/19/2006

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 amount of squash to use. I had about 9 cups uncooked and it cooked down to about 6 1/2. Maybe that was my problem. I also chopped my carrot and onion in a food processor so maybe it was too finely chopped. Beyond this, I followed the recipe exactly. It was way too watery so I baked for 15 more minutes. Still mushy and too late to serve with dinner. I didn't think it tasted very good and the stuffing mix on top was too hard and crunchy. I don't know how I could have messed this up so badly but could use some advice. Also, would suggest better detail on the recipe, particularly on the quantity of squash and how to cook it. I blanched mine. And was I supposed to do something to prepare the stuffing mix prior to sprinkling it on top? I can't imagine that it was supposed to be as hard as little rocks! Sorry to spoil the excellent ratings, but this sure didn't work for me!

LHILAL
9
11/18/2004

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.