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Slow-Cooker Squash Casserole

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Slow-Cooker Squash Casserole
  • Prep 20 min
  • Total 2 hr 50 min
  • Servings 10
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Squash and French bread come together in this slow cooked casserole - a tasty side dish.
Updated Oct 4, 2013

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for presliced squash when it’s available in the produce department.

Nutrition

180 Calories, 12g Total Fat, 5g Protein, 12g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Total Fat
12g
0%
Saturated Fat
6g
0%
Sodium
410mg
0%
Total Carbohydrate
12g
0%
Dietary Fiber
2g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Vegetable; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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