|Nutritional Guidelines (per serving)|
- 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.