Ingredients:

4.5 cups sliced yellow summer squash about 3 medium

4.5 cups sliced zucchini about 3 medium

1 medium onion chopped (1/2 cup)

1 tablespoon butter or margarine

2 cups french bread crumbs

1 cup shredded sharp cheddar cheese 4 oz

2/3 cup sour cream

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1 can 10 3/4 oz condensed cream of chicken soup

1 tablespoon butter or margarine melted

chopped green onion if desired

Directions:

1. Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash & zucchini, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash, zucchini, and onion are tender. Drain well.

2. In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.

3. Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with chopped green onion.

Bon Appetit!