2 lbs. yellow summer squash or zucchini, thinly sliced (about 6 c.)
1/2 med. onion, chopped
1 c. pared, shredded carrot
1 can (10 3/4 oz.) condensed cream of chicken soup
1 c. sour cream
1/4 c. flour
1 pkg. (8 oz.) seasoned stuffing crumbs
1/2 c. butter or melted butter

In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir in 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 setting 7 to 9 hours. 4 to 6 servings (about 2 1/2 quarts).