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Ingredients:
- 5 cups yellow squash, canned or frozen
- 1/2 cup butter or margarine, melted
- 1 can cream of chicken soup
- 2 slices cubed bread
- 1 cup sour cream
Preparation:
Place squash in slow cooker with butter; cover and cook on LOW for for 2 to 3 hours, until squash is tender. Add soup and stir gently. Cover and cook on LOW for 2 hours longer. Add bread and sour cream and heat thoroughly.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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