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Slow Cooker Squash Casserole
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- #92124
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
2 pounds yellow squash
OR
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
directions
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.
added by
kmorales
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
441 calories, 26 grams fat, 43 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
August 23, 2014
I used a combo of yellow squash and zucchini. I also used stuffing cubes instead of bread crumbs and I think I like that texture better than if I had followed the recipe and used crumbs. The whole family liked this recipe. I have inlaws coming in two weeks and I will make it again for them.
February 19, 2009
What a great vegetable recipe! Served it with barbecued sausages; a real hit.