Crock Pot Squash Caserole

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:
Squash
Onion
Carrot
Soup
Mix well.

In a small bowl:
Sour Cream
Flour
Whisk well.
Stir this into the Squash mixture.

In a mixing bowl:
Stuffing Mix
Butter
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.

Enjoy!
Peace in the Kitchen!