Squash and Cornbread Casserole

Ingredients

• 0.3 cup butter melted
• 1 cup carrots shredded
• 10.8 ounce cream of mushroom soup undiluted canned
• 2 teaspoons sage dried
• 1 cup onion chopped
• 8 ounce cup heavy whipping cream sour
• 1.5 cups cornbread stuffing mix 
• 11 ounce kernel corn sweet whole drained canned
• 1.5 pounds baby squash yellow cut into 1/2-inch slices

Equipment

• bowl
• slow cooker

Directions

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