Carrot N' Squash Casserole - cooking recipe

Ingredients

2 doz. butter crackers (Ritz or Town House)
1 oz. cream cheese, softened
2 cans cream of chicken soup
2 eggs, beaten
1/2 c. butter, melted
8 c. or 2 1/2 lb. squash, cooked
6 small carrots, grated
1 c. onion, chopped
1 c. herb season stuffing mix

Preparation

Place crackers in greased 13 x 9 x 2-inch baking dish.
Set aside.
Combine cheese, soup, eggs and butter; stir in squash, carrots and onion.
Mix well.
Spoon mixture into baking dish; sprinkle with stuffing mix.
Bake at 350\u00b0 for 30 to 40 minutes.