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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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Serves 4 to 6.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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