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

In large bowl combine squash, onion, carrot, and soup. Mix sour cream and flour; stir into 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 for 7-9 hours. Makes 4-6 servings.