In summer there is always an excess supply of squash and zucchini (courgette) and here is an idea for using them up.
Summer Squash Casserole Recipe
6 c. yellow summer squash, thinly sliced
1 small onion, chopped
1 c. shredded carrot
1 can cream of chicken soup
1 c. sour cream
1/4 c. flour
1 pkg. (8oz.) seasoned stuffing breadcrumbs
1/2 c. butter, melted
In a large bowl, combine squash, onion, carrot and soup.
Mix sour cream and flour; stir into the vegetables.
Toss stuffing crumbs with the butter and place half in the crock pot.
Add the vegetable mixture and top with remaining stuffing crumbs.
Cover and cook on Low for 6-8 hours.
I got this recipe from my mom many years ago.
It's a real nice dish to serve over the holidays.
Carole C. (United States)