Crock-Pot Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash (6 c.)
1/2 medium onion
1 c. shredded carrots
1 can cream of chicken soup
1 c. sour cream
1 pkg. seasoned stuffing crumbs (8 oz.)
1/2 c. butter, melted
4 Tbsp. flour

Preparation

Combine squash, onion, carrots and soup.
Mix sour cream with flour.
Add to vegetable mixture.
Toss stuffing crumbs with butter and place half in crock-pot.
Add vegetable mixture.
Top with remaining crumbs.
Cook 7 to 9 hours on low.