Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        summer squash -- (about 6 cups),
                        -- sliced
     1/2  medium        onion -- chopped
   1      cup           pared -- shredded carrot
   1      10.25 oz can  cream of chicken soup
   1      cup           sour cream
     1/4  cup           flour
   1      8 oz pkg      seasoned bread crumbs
     1/2  cup           butter or margarine -- melted

Preparation:

In 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 remaaining stuffing crumbs. Cover and cook on LOW setting for 7 to 9 hours.