Side Dishes
Carrot-Squash Casserole

1 pkg. Ritz crackers
1 c. carrots, cooked
1 3 oz. pkg. cream cheese
2 c. squash, cooked
1 can cream of chicken soup
1 egg
½ grated onion
½ stick margarine

Preheat oven to 400 degrees. Butter dish and crumble a portion of crackers on butter. Place carrots over crumbs. Slice cream cheese and place over carrots. Spread on squash and cover soup. Beat egg and mix with onion and melted margarine; pour over mixture in dish. Crumble remaining crackers on top. Bake for 30 minutes.

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Remember Your Great Southern Chefs
by Chris Tramel


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