Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.