2 dozen round buttery crackers
1 (8 oz.) pkg. cream cheese, softened
2 cans cream of chicken soup, undiluted
2 eggs, beaten
1/2 c. butter, melted
8 c. sliced yellow squash, cooked (or any squash will do)
6 sm. carrots, grated
1 c. chopped onion
1 c. herb seasoned stuffing mix

Place crackers in a greased 13"x9"x2" baking dish; set aside. Combine cream cheese, soup, eggs and butter; beat well. Stir in squash, carrots, and onion. Spoon into prepared dish; sprinkle with stuffing mix. Bake at 350 degrees for 30 to 40 minutes. 10 to 12 servings.