2 lb. Yellow Summer Squash
1/2 medium onion
1 c. shredded carrot
1 can Condensed Cream of Chicken soup
1 c. sour cream
1/4 c. flour
1 pkg. Seasoned Stuffing
1/2 c. butter
In large bowl, combine squash, onion, carrots, and soup. Mix
sour cream and flour, stir into vegetables. Toss stuffing crumbs
with butter and place half in crock pot. Add vegetables mixture
and top with remaining stuffing crumbs. Cook on low setting for 7
hours or high setting for 4 hours.
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