Summer Squash

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I hope all of you who have gardens have a nice supply of squash now. I thought you might like this recipe, for a little variety. It's the recipe that everyone asks me to bring to the family reunion every year. It always dissappears fast: Squash Casserole for the Crockpot: 2 lb. zucchini or yellow squash,or both, sliced (about 6 cups) 1 medium onion, chopped 1 cup pared, shredded carrot 1 can cream of chicken soup (or cream of mushroom or celery, for my vegan friends) 1 cup sour cream ¼ cup flour 1 pkg. (8 oz.) seasoned stuffing crumbs or mix ½ cup melted butter In a 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. NOTE: this recipe is for a slow-cooker or crock pot. But if you are in a hurry, it can be made in the oven or microwave.