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 chopped onion
1 cup herb-seasoned stuffing mix

Place crackers in a greased 13x9x2 inch baking dish; set aside.

Combine cream cheese, soup, eggs, and butter; beat well. Stir in squash, carrot, and onion. Spoon into prepared baking dish; sprinkle with stuffing mix.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Servings:11