Carrot-squash casserole
Carrot-squash casserole
Ingredients/Components
- melted butter - 1/2 c
- can cream of mushroom soup - 1 item
- salt and pepper - 1 item
- onion optional - 1 item
- cream cheese, room temperature - 1 (8
- about 6 carrots
- roll crushed Ritz crackers - 1 item
- about 6 squash
How to make carrot-squash casserole:
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° for twenty minutes.Recipe categories: Side dish, Carrots, Casseroles.
Rating:
Related ingredients:
eggs, pkg, milk, sour cream, salt, evaporated milk, egg
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