Ingredients
1
can (10 3/4 oz) condensed cream of mushroom soup
1
container (8 oz) sour cream
1 1/2
lb yellow squash, cut into 1/2-inch slices
1
cup chopped onion (1 large)
1
cup shredded carrot
1
can (11 oz) extra sweet corn, drained
1 1/2
cups cornbread stuffing mix
1/4
cup butter or margarine, melted
2
teaspoons dried sage leaves
Preparation
Spray 4-quart slow cooker with cooking spray. In large bowl, stir soup and sour cream. Add squash, onion, carrot and corn; stir gently to coat. Spoon mixture into slow cooker.
In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
Cover; cook on Low heat setting 5 hours. Uncover; let stand 10 minutes before serving.
