Squash Stuffing Casserole


  • 1/4 cup all-purpose flour
  • (10.75 ounce) can condensed cream of chicken soup, undiluted 1 cup sour cream
  • yellow summer squash, cut into 1/2-inch slices
  • 1 small onion, chopped 1 cup shredded carrots
  • 1 (8 ounce) package instant stuffing mix
  • 1/2 cup butter or margarine, melted


In a bowl, combine the flour, soup and sour cream until blended. Add the vegetables and gently stir to coat. Combine the stuffing mix and butter; sprinkle half into a 5-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for  4

-5 hours or until vegetables are tender.

Stay Connected