When summer ends  I look forward to seeing the leaves changing and a plate of my  Slow Cooker Summer Squash Casserole.

Preparation time: 15 minutes
Cooking time: 4 hours on low or 2 hours on high
Servings: 4-6

Ingredients:
3 large carrots, finely grated
10 small or 5 large summer squash, thinly sliced
1 (10.5 ounce) can condensed cream of chicken soup
1 ½ cups white onion, diced
2 cups sour cream
¼ cup all-purpose flour
1 (8 ounce) package chicken stuffing
½ cup butter/margarine, melted
1 teaspoon black pepper

How to:
1. Combine carrots, squash, onion, and cream soup into a large
bowl; set aside.
2. In a small bowl, mix sour cream with flour and fold into
vegetable mixture. Mix well.
3. In extra large bowl, mix melted margarine with stuffing. Pour
half stuffing mixture then vegetable mixture into slow cooker.
4. Pour sour cream mixture and remaining squash into slow
cooker. Cover and cook on low for 4 hours or high for 2 hours.

Tips:
#1 Use an empty ice cream tub to mix vegetables together.
#2 Substitute zucchini for yellow summer squash.

From my book: © Ask Ms Recipe: Simple Recipes that Make Cents Cookbook