Squash Casserole II
Crockpot squash casserole ii
SouthernChickenIntermediate240 min
Ingredients
Servings
6
- 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
Instructions
- 1
In large bowl, combine squash, onion, carrot and soup.
- 2
Mix sour cream and flour, stir into vegetables.
- 3
Toss stuffing crumbs with butter and place half in slow cooker/Crock Pot.
- 4
Add vegetable mixture and top with remaining stuffing crumbs.
- 5
Cover and cook on LOW for 6-8 hrs.
Tags
crockpotsouthernamericanslow-cooker
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