Ingredients

2 pounds yellow summer squash or zucchini thinly sliced
1/2 medium onions chopped
1 C. pared shredded carrot
1 can condensed cream of chicken soup-10 1/4 oz.
1 C. sour cream
1/4 C. flour
1 package seasoned stuffing crumbs-8 oz.
1/2 C. butter or margarine melted

Cooking Instructions

In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour, stir into vegetables. Toss stuffing crumbs with butter and place half in crock pot. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on low for 6 to 8 hours.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)