Crock-Pot Squash Casserole - cooking recipe

Ingredients

2 lb. squash or zucchini, thinly sliced (about 6 c.)
1/2 medium onion, chopped
1 c. peeled shredded carrot
1 can cream of chicken soup
1 c. sour cream
1/4 c. flour
8 oz. pkg. seasoned stuffing
1/2 c. butter, melted

Preparation

Combine squash, onion, carrots and soup. Mix together sour cream and flour;
stir into vegetables. Toss stuffing mix with butter. Spread half in bottom of slow cooker. Add vegetable mixture. Top with remaining crumbs. Cover; cook on low 7 to 9 hours.