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Crockpot Squash Casserole

User Rating 4.5 Star Rating (2 Reviews)

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Ingredients:

  • 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
  • 1/4 cup chopped onion
  • 1/2 cup peeled shredded carrot
  • 1 can (10 1/4 ounces) condensed cream of celery or cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup flour
  • 1 package (6 to 8 ounces) herb seasoned stuffing crumbs
  • 1/2 cup butter, melted

Preparation:

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.
Serves 4 to 6.
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User Reviews

Reviews for this section have been closed.

 5 out of 5
crockpot squash casserole, Member ellenmarieperkins

I have been making this for years. it can serve as a squash casserole and as a stuffing. when I make corn bread stuffing this works for those present who like regular bread stuffing.

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