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Ingredients

• 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1 (8-ounce) container sour cream
• 1 1/2 pounds yellow squash, cut into 1/2-inch slices
• 1 cup chopped onion
• 1 cup shredded carrot
• 1 (11-ounce) can sweet whole kernel corn, drained
• 1 1/2 cups cornbread stuffing mix
• 1/4 cup butter or margarine, melted
• 2 teaspoons dried sage

Description

Carrot And Corn Are Welcome Additions To This Southern Favorite.Prep: 14 Minutes, Cook: 5 Hours, Other: 10 MinutesSlow-Cooker Size: 4-quart

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