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Squash Casserole
Ingredients:
2 lbs. yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 c. shredded carrot
1 can condensed cream of chicken soup
1 c. sour cream
1/4 c. flour
1 pkg. seasoned stuffing crumbs (8 oz.)
1/2 c. butter melted
2 lbs. yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 c. shredded carrot
1 can condensed cream of chicken soup
1 c. sour cream
1/4 c. flour
1 pkg. seasoned stuffing crumbs (8 oz.)
1/2 c. butter melted
Directions:
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 Crock-Pot. Add vegetable mixture and top with remaining crumbs. Cover and cook on low for 6-8 hours.
Makes 4-6 Servings
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 Crock-Pot. Add vegetable mixture and top with remaining crumbs. Cover and cook on low for 6-8 hours.
Makes 4-6 Servings
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