Squash Casserole

Preparation info
  • Makes:

    4–6

    Servings
    • Difficulty

      Easy

    • Ready in

      8 hr

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Sharon Anders Alburtis, PA

Ingredients

  • 2 lbs. yellow summer squash or zucchini thinly sliced (about 6 cups)
  • half a medium onion

Method

  1. Combine squash, onion, carrots, and soup.
  2. Mix together sour cream and flour. Stir into vegetables.
  3. Toss stuffing mix with butter. Spread half in bottom of slow cooker. Add vegetable mixture. Top with remaining crumbs.
  4. Cover. Cook on Low 7–9 hours.