6 cups coarsely chopped yellow squash
½ cup finely chopped onion
½ cup water
2 teaspoons sugar
1 cup shredded carrots
1 (10 ¾-oz.) can cream of chicken soup
1 (3-oz.) pkg. cream cheese, softened
¼ cup butter, melted
1 egg, beaten
1 cup buttery cracker crumbs
In a 2½-quart oval (or similar) casserole, combine squash, onion, water and sugar; cover.
Place dish on non-stick metal tray.
Cook for 7 to 9 minutes at U=LO, L=LO or until crisptender; drain well.
In same casserole, combine squash mixture and carrots.
Combine soup, cream cheese, butter and egg; blend well.
Stir into squash-carrot mixture.
Cook according to your Advantium model's cooking settings or until bubbly.
Top with crumbs during last 5 minutes of cooking time.
To crush crackers for the crumb topping, place crackers in a zip-top plastic bag; push out air and seal. Run a rolling pin back and forth across the bag until crackers are crushed