Squash-Carrot Casserole
Makes 10-12 servings

2 dozen butter crackers
8 ounces cream cheese, softened
2 cans (10 3/4 ounce each) cream of chicken soup,
2 eggs, beaten
1/2 cup butter or margarine, melted
8 cups sliced yellow summer squash, cooked
6 small carrots, grated
1 cup finely chopped onion
1 cup herb seasoned stuffing mix
                   
1. Place crackers in a greased 13x9x2" baking dish; set aside. 
2. Combine cream cheese, soup, eggs, and butter; beat well.
   Stir in squash, carrot, and onion. Spoon into baking dish;
   sprinkle with stuffing mix. 
3. Bake at 350 degrees F for 30-40 mins.