Slow-Cooker Squash Casserole

Slow-Cooker Squash Casserole

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

Prep Time

20

Minutes

Total Time

2:50

Hrs:Mins

Makes

10

servings

9
cups sliced yellow summer squash (about 5 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 fresh Italian (flat-leaf) parsley, if desired
  1. 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.
  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 parsley.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-saving Tip
Look for presliced squash when it’s available in the produce department.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • Total Fat 12g
      • (Saturated Fat 6g,),
    • Sodium 410mg;
    • Total Carbohydrate 12g
      • (Dietary Fiber 2g,
    • Protein 5g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 1 Vegetable;
      • 2 1/2 Fat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.