Crockpot Squash Casserole

Crockpot Squash Casserole


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This side dish is a delicious blend of squash of bread that works for virtually any meal.

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Time needed

20 min preparation + 2:30 hour cooking

Serving Size / Yield

10 servings


  • 9 C. sliced yellow summer squash (about 5 medium)
  • 1 med. onion, chopped (1/2 cup)
  • 1 Tbsp. butter or margarine
  • 2 C. French bread crumbs
  • 1 C. shredded sharp Cheddar cheese (4 oz)
  • 2/3 C. sour cream
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • 1 can (10 3/4 oz.) condensed cream of chicken soup
  • 1 Tbsp. butter or margarine, melted
  • Chopped fresh Italian (flat-leaf) parsley, if desired

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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.

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