Slow-Cooker Squash and Cornbread Casserole

Name: Slow-Cooker Squash and Cornbread Casserole
Yield: 8
Ingredients: 1 can (10 3/4 oz) condensed cream of mushroom soup; 1 container (8 oz) sour cream; 1 1/2 lb yellow squash, cut into 1/2-inch slices; 1 cup chopped onion (1 large); 1 cup shredded carrot; 1 can (11 oz) Green Giant™ SteamCrisp® Niblets® extra sweet corn, drained; 1 1/2 cups cornbread stuffing mix; 1/4 cup butter or margarine, melted; 2 teaspoons dried sage leaves

Slow-Cooker Squash and Cornbread Casserole was pinched from <a href="http://www.bettycrocker.com/recipes/squash-and-cornbread-casserole/32176025-62fd-4bd7-b14c-b6239a1b4491" target="_blank">www.bettycrocker.com.</a>

"Green Giant® corn adds a sweet bite to this rich and creamy squash and cornbread stuffing casserole prepared in a slow cooker – a perfect Thanksgiving side dish...."

INGREDIENTS

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1 can (10 3/4 oz) condensed cream of mushroom soup

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1 container (8 oz) sour cream

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1 1/2 lb yellow squash, cut into 1/2-inch slices

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1 cup chopped onion (1 large)

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1 cup shredded carrot

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1 can (11 oz) Green Giant™ SteamCrisp® Niblets® extra sweet corn, drained

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1 1/2 cups cornbread stuffing mix

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1/4 cup butter or margarine, melted

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2 teaspoons dried sage leaves

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