Slow Cooker Squash Casserole

Squash and French bread come together in this slow cooked casserole - a tasty side dish.

Prep Time

Minutes

Total Time

2:50

Hrs:Mins

Makes

servings

cups sliced yellow summer squash (about 5 medium)

medium onion, chopped (1/2 cup)

tablespoon butter or margarine

cups French bread crumbs

cup shredded sharp Cheddar cheese (4 oz)

2/3

cup sour cream

1/2

teaspoon garlic salt

1/4

teaspoon pepper

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

tablespoon butter or margarine, melted

Chopped fresh Italian (flat-leaf) parsley, if desired

Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
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.
Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.

Makes 10 servings

Time-saving Tip

Look for presliced squash when it’s available in the produce department.

Nutrition Information:

1 Serving (1 Serving)

Percent Daily Value*:

Exchanges:

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.