|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 24g||122%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 2 pounds yellow summer squash or zucchini (thinly sliced, about 6 cups)
- 1/4 cup chopped onion
- 1/2 cup peeled shredded carrot
- 1 can (10 1/4 ounces) condensed cream of celery or cream of chicken soup
- 1 cup sour cream
- 1/4 cup flour
- 1 package (6 to 8 ounces) herb-seasoned stuffing crumbs
- 1/2 cup butter, 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 slow cooker.
Add vegetable mixture and top with remaining stuffing crumbs.
Cover and cook on LOW for 6 to 8 hours.