I have some incredible Squash Casserole recipes. Actually, I have too many! But sometimes I like to be lazy and throw a recipe together in a Slow Cooker and as the cookbook says, Fix it and Forget It!
This is one more recipe adapted from that cookbook by Dawn J. Ranck and Phyllis Pellman Good.
2 lbs. of Yellow Summer Squash, thin sliced. I use a Mandoline.
1 Vidalia Onion, roughly chopped.
1 C of Shredded Carrots
1 (10 3/4oz.) can of Cream of Mushroom Soup
1 C Sour Cream
1/4 C Flour
1 (8 oz.) package of your favorite Herbed Stuffing Mix
8 TBS (1 stick) Butter, melted
In a large Mixing Bowl:
In a small bowl:
Stir this into the Squash mixture.
In a mixing bowl:
Mix to combine well.
Spoon half of the Stuffing mixture into the Slow Cooker.
Add the Squash mixture.
Sprinkle the top with the remains Stuffing mixture.
Cover and cook for 7 - 9 hours on Low heat.
Peace in the Kitchen!