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Squash Casserole

6 cups yellow squash or zucchini squash -- thinly sliced
1/2 medium onion -- chopped
1 cup peeled shredded carrot
1 can condensed cream of chicken soup
1 cup sour cream
1/4 cup flour
1 8 oz. pkg. seasoned stuffing crumbs
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 Crock-Pot. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on Low for 6 to 8 hours.


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