Squash Casserole (Slow Cooker) - cooking recipe

Ingredients

2-lbs. yellow or zucchini squash, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 c. peeled, shredded carrots
1 (10 3/4-oz.) can cream of chicken soup
1 c. sour cream
1/4 c. flour
1(8-oz.) pkg. seasoned bread crumbs
1/2 c. butter or margarine, melted

Preparation

Combine squash, onion, carrots and soup. Mix together sour cream and flour, stir in vegetables. Toss stuffing mix with butter, spread half in bottom of slow cooker. Add vegetable mixture, top with remaining crumbs. Cover and cook on low for 7-9 hours. Makes 4-6 servings.