Crock Pot Squash Casserole

My version of a recipe found on About.com by Diana Rattray, who is a guide to Southern foods.

• Ready In: 7 hrs 15 mins
• Serves: 6

Ingredients

• 2  lbs  summer squash, thinly sliced
• 1⁄4 cup  vidalia onion, chopped
• 1⁄2 cup carrot, shredded
• 1 (10 1/2ounce) can  98% fat-free cream of chicken soup
• 1  cup fat free sour cream
• 1⁄4 cup flour
• 1 (8 ounce) package  Pepperidge Farm cornbread stuffing
• 1⁄2 cup I Can't Believe It's Not Butter® Spread, melted

Directions

1. Combine squash, onion, carrot, and soup in a large bowl.
2. Mix the flour and the fat free sour cream, then stir mixture into the vegetable bowl.
3. Using the melted "I Can't Believe It's Not Butter", toss it with the stuffing mix, placing half in the crock pot.
4. Add vegetable mixture and top with the other half of the stuffing mixed with the "I Can't Believe It's Not Butter".
5. Cover and cook on "Low" for 7 hours.