Yellow Squash Casserole Recipe
Ingredients
4 cups yellow squash, sliced
1/2 cup water
1 dozen round buttery crackers
1 (3 oz.) pkg. cream cheese, softened
1 (10 3/4 oz.) can cream of chicken soup
1 egg
1/4 cup butter, melted
3 small carrots, grated
1/2 cup onion, finely chopped
1/2 cup herb-seasoned stuffing mix
Directions
In 2 quart casserole, combine squash and water.
Cover.
Microwave at high (10) 10 minutes; stir after 5 minutes.
Drain and coarsely chop.
Insert metal accessory rack.
Preheat oven to 325°F.
Place crackers in greased 2 quart oblong glass baking dish.
In medium mixing bowl, combine cream cheese, soup, egg and butter.
Beat with electric mixer at high speed for 1 minute.
Stir in squash, carrots and onion.
Spoon into prepared baking dish; sprinkle with stuffing mix.
Bake for 30 to 40 minutes.
TO COOK BY COMBINATION: Insert metal acces sory rack.
Preheat oven to 300°F.
Cook on Combination Code 3, 20 to 25 minutes.
Cover.
Microwave at high (10) 10 minutes; stir after 5 minutes.
Drain and coarsely chop.
Insert metal accessory rack.
Preheat oven to 325°F.
Place crackers in greased 2 quart oblong glass baking dish.
In medium mixing bowl, combine cream cheese, soup, egg and butter.
Beat with electric mixer at high speed for 1 minute.
Stir in squash, carrots and onion.
Spoon into prepared baking dish; sprinkle with stuffing mix.
Bake for 30 to 40 minutes.
TO COOK BY COMBINATION: Insert metal acces sory rack.
Preheat oven to 300°F.
Cook on Combination Code 3, 20 to 25 minutes.
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