Squash Casserole, Slow Cooker

Grrrrrgh!
Course : Casseroles
From: HungryMonster.com
Serves: 4-6
 

Ingredients:

2 pounds summer squash -- (about 6 cups),
1/2 medium onion -- chopped
1 cup pared -- shredded carrot
10 1/4 ounces cream of chicken soup
1 cup sour cream
1/4 cup flour
8 ounces seasoned bread crumbs
1/2 cup butter or margarine -- melted
 

Preparation:

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 remaaining stuffing crumbs. Cover and cook on LOW setting for 7 to 9 hours.