Crock Pot Squash Casserole |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
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My version of a recipe found on by Diana Rattray, who is a guide to Southern foods. Ingredients:
2 lbs summer squash, thinly sliced |
1/4 cup vidalia onion, chopped |
1/2 cup carrot, shredded |
1 (10 1/2 ounce) can 98% fat-free cream of chicken soup |
1 cup fat free sour cream |
1/4 cup flour |
1 (8 ounce) package pepperidge farm cornbread stuffing |
1/2 cup i can't believe it's not butter® spread, melted |
Directions:
1. Combine squash, onion, carrot, and soup in a large bowl.
2. Mix the flour and the fat free sour cream, then stir mixture into the vegetable bowl.
3. Using the melted I Can't Believe It's Not Butter , toss it with the stuffing mix, placing half in the crock pot.
4. Add vegetable mixture and top with the other half of the stuffing mixed with the I Can't Believe It's Not Butter .
5. Cover and cook on Low for 7 hours.
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