Slow Cooker Zucchini and Cornbread Casserole

Slow Cooker Zucchini and Cornbread Casserole

1 - 10.75 oz. can condensed cream of mushroom soup, undiluted
1 - 11 oz. can sweet whole kernel corn, drained
1 - 8 oz. container sour cream
1 ½ cups cornbread stuffing mix
1 ½ pounds zucchini, cut into ½-inch slices
¼ cup butter or margarine, melted
1 cup chopped onion
1 cup shredded carrot
2 teaspoons dried sage

Combine soup and sour cream in a large bowl. Add zucchini, carrots, onion and corn, stirring gently to coat. Spoon vegetable mixture into a lightly greased 4-quart slow cooker. Combine stuffing mix, dried sage and melted butter; sprinkle over vegetable mixture. Cover and cook on low 5 hours. Uncover and let stand 10 minutes before serving.

Footnotes - You can substitute yellow squash for the zucchini