Squash-Carrot Casserole

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Nutrition per serving    (USDA % daily values)
CAL
1399
FAT
188%
CHOL
51%
SOD
148%

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Ingredients for 11 servings

2 (10.75 ounce) cans condensed cream of chicken soup

24 buttery round crackers

6 small carrots, grated

8 cups cooked yellow summer squash, sliced

1/2 cup butter, melted

8 ounces cream cheese, softened

1 cup herb-seasoned stuffing mix

1 cup chopped onion

2 eggs, beaten

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