2 doz. round buttery crackers
1 (8 oz.) pkg. cream cheese, softened
2 (10 3/4 oz.) cans cream of chicken soup, undiluted
2 eggs, beaten
1/2 c. butter, melted
3 c. (about 2 1/2 lbs.) sliced yellow squash, cooked
6 sm. carrots, grated
1 c. finely chopped onion
1 c. herb seasoned stuffing mix

Place crackers in a greased 13 x 9 x 2 inch baking dish; set aside. Combine cream cheese, soup, eggs, and butter; beat well. Stir in squash, carrot, and onion. Spoon into prepared baking dish; sprinkle with stuffing mix. Bake.