2 lbs yellow summer squash, or zucchini thinly sliced (about 6 cups) (I used a little of each)
half a medium onion, chopped
1 cup peeled, shredded carrot
10 3/4 oz can condensed cream of chicken soup
1 cup sour cream
1/4 cup flour
8 oz pkg stuffing mix
1/2 cup butter, or margarine melted
1. Combine squash, onion, carrots, and soup.
2. Mix together sour cream and flour. Stir into vegetables.
3. Toss stuffing mix with butter. Spread half in bottom of slow cooker. Add vegetable mixture. Top with remaining crumbs.
4. Cover. Cook on low 7-9 hours.
I made this purposely when Greg was out of town…I just didn’t think he’d be too happy about me making squash casserole for dinner. It sounds like something our moms would make when we were growing up and force us kids to eat. However, it was actually quite good. And most suprising, Reagan and Skyler loved it and ate it for leftovers the next 2 nights as well. Of course, I covered Reagan’s with shredded cheese and told her it was stuffing. “Mom, what is that green thing in my stuffing?” “Oh, nothing…(change the subject).” 3 stars.
Recipe Source: Fix-It and Forget-It Cookbook