EASY SQUASH STUFFING

 

Note: This recipe and picture are from a quite old TOH. I have had this recipe several years.

• 1/4 cup all-purpose flour
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 2 medium yellow summer squash, cut into 1/2-inch slices
• 1 small onion, chopped
• 1 cup shredded carrots
• 1 package (8 ounces) stuffing mix
• 1/2 cup butter, melted
• In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat.
• Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender. 
• Yield: 8 servings.