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Squash-Carrot Casserole

Ingredients:

24 buttery round crackers

8 ounces Fat Free Cream Cheese

2 (10.75 oz) cans 98% condensed Cream Chicken Soup

1/2 cup egg substitute

1/2 cup Smart Balance Light Margarine

8 cups cooked yellow summer squash, slices

6 small carrots, grated

1 cup chopped onion

1 cup herb-seasoned stuffing mix

Directions:

1. Place the crackers in a sprayed 13"x9"x2" baking dish; set aside.

2.  Combine the cream cheese, soup, egg substitute and butter; beat well. 

Stir in the squash, carrot, and onion.  Spoon into prepared baking dish; sprinkle with stuffing mix.

3.  Bake at 350 degrees F for 30-40 minutes.

10 servings @ 3.5 Dots each.