Squash Casserole With Cream Of Mushroom

Squash Casserole Slow Cooker

Squash Casserole Slow Cooker

Ingredients

• 480 g thinly sliced yellow squash
• ½ cup (80 g) chopped onion
• 1 cup (130 g) shredded carrot
• 1 can (10 ounces, or 280 g) low-salt cream of chicken soup
• 1 cup (230 g) fat-free sour cream
• ¼ cup (31 g) flour
• 225g reduced-sodium stuffing mix, crumbled
• ½ cup (112 g) unsalted butter, melted

Method

1. In large bowl, combine squash, onion, carrot, and soup
2. Mix sour cream and flour together; stir into vegetables
3. Toss stuffing crumbs with butter and place half in slow cooker
4. Add vegetable mixture and top with remaining stuffing crumbs
5. Cover and cook on low for 7 to 9 hours
6. Yield: 6 servings
7. Per serving: 182 g water; 426 calories (51% from fat, 8% from protein, 41% from carb)