Ingredients
1/4 cup all-purpose flour1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup sour cream2 medium yellow summer squash, cut into 1/2-inch slices1 small onion, chopped1 cup shredded carrots1 package (8 ounces) stuffing mix1/2 cup butter, melted
Preparation
In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat.
Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender.
