Squash-Carrot Casserole

• 24 buttery round crackers
• 8 ounces cream cheese, softened
• 2 (10.75 ounce) cans 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

1. Place crackers in a greased 13x9x2 inch baking dish; set aside.
2. Combine cream cheese, soup, eggs, and butter; beat well.
3. Stir in squash, carrot, and onion.
4. Spoon into prepared baking dish; sprinkle with stuffing mix.
5. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

buttery round crackers, cream cheese, condensed cream, eggs, butter, carrots, onion

Taken from allrecipes.com/recipe/squash-carrot-casserole/ (may not work)