recipe at a glance
5 stars - 1 review
ready in: over 5 hrs
2 pounds yellow squash
3 zucchini, thinly sliced
1/2 onion, chopped
1 cup shredded carrot
1 can cream of chicken soup
1 cup sour cream
1/4 cup flour
1 package (8 ounce size) seasoned bread crumbs
1/2 cup butter, melted
In a large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables.
Toss bread crumbs with butter and place half of mixture in crock pot. Add vegetable mixture and top with remaining bread crumbs.
Cover and cook on low setting for 7 to 9 hours.
441 calories, 26 grams fat, 43 grams carbohydrates, 10 grams protein per servingrecipe id:
What a great vegetable recipe! Served it with barbecued sausages; a real hit.