Squash Stuffing Casserole
Janie Ferrell
ingredients
- 1/4 cup all-purpose flour
- 1 can (10-3/4 oz.) condensed Cream of Chicken soup, undiluted
- 1 cup (8 oz.) sour cream
- 2 medium yellow summer squash, cut into 1/2-inch slices
- 2 medium zucchini, cut into 1/2-inch slices
- 1 small onion, chopped
- 1 cup shredded carrots
- 1 pkg (8 oz.) stuffing mix
- 1/2 cup butter or margarine, melted
directions
- 1
In a bowl, combine the flour, soup, and sour cream until blended.
- 2
2. Add vegetables and gently stir to coat.
- 3
3. Combine stuffing mix and butter. Sprinkle half into a 5-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture.
- 4
4. Cover and cook on low for 4-5 hours or until vegetables are tender.
Source: Janie
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