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Squash Casserole

2 pounds yellow summer squash or zucchini -- thinly sliced
1/2 medium onions -- chopped
1 cup pared shredded carrot
1 can condensed cream of chicken soup - (10 1/4 oz)
1 cup sour cream
1/4 cup flour
1 package seasoned stuffing crumbs - (8 oz)
1/2 cup butter or margarine -- 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.

This recipe yields 4 to 6 servings.


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