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Crock Pot Squash Casserole Recipe

2 lbs. yellow squash or possibly 3 zucchini, thinly sliced (about 6 c.)
1/2 onion, minced
1 c. shredded carrot
1 can cream of chicken soup
1 c. lowfat sour cream
1/4 c. flour
1 pkg. (8 ounce.) seasoned bread crumbs
1/2 c. butter, melted


In a large bowl, combine squash, onion, carrot and soup. Mix lowfat sour cream and flour; stir into vegetables. Toss bread crumbs with butter and place half of mix in crock pot. Add in vegetable mix and top with remaining bread crumbs. Cover and cook on low setting for 7 to 9 hrs.

Source: cookeatshare.com