Carrot-Squash Casserole - cooking recipe

Ingredients

about 6 squash
about 6 carrots
onion (optional)
salt and pepper
1/2 c. melted butter
1 (8 oz.) cream cheese, room temperature
1 can cream of mushroom soup
1 roll crushed Ritz crackers
1/2 c. melted butter

Preparation

Cook squash, carrots, and onions in boiling water until partially
done.
Drain;
place
in casserole dish and add 1/2 cup melted
butter,
salt
and
pepper.
Cream together cream cheese and
cream
of mushroom soup.
Spread over vegetables. Spread crackers
over
soup.
Pour 1 stick melted butter over crackers. Bake at 350\u00b0 for twenty minutes.