Yellow Squash Casserole
|Yellow squash||4 Cup (64 tbs), sliced|
|Water||1⁄2 Cup (8 tbs)|
|Buttery crackers||1 Dozen, crushed|
|Cream cheese||3 Ounce, softened (1 Package)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Carrots||3 Small, grated|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Herb-seasoned stuffing mix||1⁄2 Cup (8 tbs)|
In 2-quart casserole, combine squash and water.
Microwave at high (10) 8 minutes; stir after 4 minutes.
Drain and coarsely chop.
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.
Microwave at high (10) 12 to 14 minutes.
Sprinkle with stuffing mix.
Microwave at high (10) 4 to 5 minutes.
Let stand 5 minutes.