Squash and Cornbread Casserole

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

Preparation

1. Combine soup and sour cream in a large bowl. Add vegetables, stirring gently to coat.
2. Spoon vegetable mixture into a lightly greased 4-quart slow cooker.
3. Combine stuffing mix and remaining 2 ingredients; sprinkle over vegetable mixture.
4. Cover and cook on LOW 5 hours. Uncover and let stand 10 minutes before serving.
5. Quick Menu:
6. * Cornish hens
7. * Roasted asparagus