Squash Casserole Ii

Squash Casserole Ii

Ingredients:
2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 cup pared shredded carrot
1 can (10 1/4 ounces) condensed cream of chicken soup
1 cup sour cream
1/4 cup flour
1 package (8 ounces) seasoned stuffing crumbs
1/2 cup butter or margarine, melted

Directions:
In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour, stir into
vegetables. Toss stuffing crumbs with butter and place half in slow cooker/Crock Pot. Add
vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6-8 hrs.
Serves 4 to 6.
STEWED TOMATOES