SQUASH CASSEROLE
2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 cup pared shredded carrot
1 can (10-3/4 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
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 Crock-Pot. Add vegetable mixture and top with remaining
stuffing crumbs. Cover and cook on Low for 6 to 8 hours. Serves 4 to 6.
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