Slow Cooker Yellow Squash Casserole
Rich, creamy, cheesy, easy slow cooker squash casserole recipe, homemade with simple ingredients. Full of slices of yellow squash, sour cream, cheddar cheese, mushroom soup, herb stuffing and a delicious crunchy Ritz topping.
I love making tasty food my whole family will love that has lots of vegetables! Plus, this recipe is easy for a busy day, because all you have to do is add ingredients to your slow cooker and let it do it’s magic! For more easy slow cooker recipes full of veggies and flavor, check out this Slow Cooker Chicken Broccoli Casserole and Slow Cooker Cauliflower Casserole.
How to make easy slow cooker squash casserole recipe from scratch?
- Microwave ingredients- This includes squash, onion, water.
- Drain– To remove excess liquid.
- Make creamy mixture– By mixing together sour cream, butter, cream of mushroom soup, salt, pepper, garlic powder, onion powder, Italian seasoning, breadcrumbs, cheddar cheese.
- Add drained squash and onions– And mix until combined.
- Spread creamy squash mixture– In crockpot.
- Make Ritz mixture- By mixing together breadcrumbs, Ritz crackers, cheddar cheese.
- Sprinkle topping– On top of squash mixture.
- Cover- And cook.
- Optional step– Remove lid and broil in oven until topping is golden brown.
What to serve with Southern yellow squash casserole with stuffing?
It is often paired with a meat option, such as:
- Slow Cooker Ham (With Pineapples)
- Slow Cooker Pot Roast
- Slow Cooker Roast Beef
- Slow Cooker Mississippi Pot Roast
- Rotisserie chicken
- Roasted turkey
- Grilled chicken
You can also pair this dish with a simple salad.
Try is with sandwiches as Slow Cooker Sloppy Joes or Slow Cooker French Dip Sandwiches.
How do you keep butternut squash casserole from getting watery?
Don’t use frozen squash because it releases too much water. Never boil it because it already has a lot of natural liquid and boiling it only adds to that. Sautéing will help to evaporate some excess water or microwave it and drain excess liquid.
Do you peel yellow squash before cooking?
You can, but it is not necessary. Squash skins can be eaten and actually add extra vitamins to your diet. Not to mention it is much easier to leave the skin on. However, always be sure to wash vegetables before putting them in any recipe.
How do you thicken casserole?
There are a few different ways to thicken up a runny casserole. First, you can always add a mixture of corn starch and water (cornstarch slurry). If it’s only slightly runny you may be able to remove the lid of your slow cooker and let moisture escape- just don’t forget about it and let it get too dried out! The last resort could be to transfer the contents to a skillet or baking pan and cook out the moisture, but be careful not to overcook the squash!
How do you fix a dry casserole?
This can easily be remedied by adding a splash of water or broth. You can even add a more creamy substance, such as white sauce or more cream of mushroom soup , depending on the flavor and texture you desire.
Variations for squash bake
Add zucchini– For extra color and flavor.
Use spaghetti squash– This works better with larger squashes that cannot be diced into circles.
Try different cheeses– To match your own flavor palette, such as mozzarella, gouda, or provolone.
Try different soups– If you don’t enjoy cream of mushroom soup, you may also switch it up. I would recommend cream of chicken, but you could also use others, like cream of celery or cream of broccoli.
Use herb flavored bread crumbs- The best option is to crush herb stuffing into crumbs. Only add Italian seasoning if using plain bread crumbs.
Make topping crispy and crunchy– By broiling in the oven for about five minutes with the lid off and watching the top turn golden brown.
Tips and Techniques for Summer squash casserole without eggs
Don’t boil the squash- Because that will make a runny, watery, mushy mess since the squash will retain too much liquid.
Use Italian seasoning– ONLY if using plain bread crumbs. Otherwise there will be too much herb flavor.
Use fresh squash– Because frozen squash can lead to a soggy mess.
Always wash squash– Before preparing your dish and cooking, because it removes dirt.
Use unsalted butter– Otherwise your casserole might become too salty.
Use full fat ingredients– This is especially with regards to cheeses, sour cream and soups because they lead to the richest and creamiest flavor.
Microwave squash and onions and drain liquid– This is not an optional step because it eliminates excess liquid.
Use freshly shredded cheese– Because it does not have a chalky after-taste.
Refrigerator– Leftovers can be stored in a sealed container for up to 3 days and reheated in the microwave but the topping won’t be as crispy any more.
Freezer- This is not recommended, because the squash will become mushy, the dairy will separate, and the topping will be soggy.
More Slow Cooker Casserole Recipes
- Slow Cooker Sweet Potato Casserole
- Slow Cooker Cheesy Hashbrown Casserole
- Slow Cooker Green Bean Casserole
Slow Cooker Yellow Squash Casserole
- 5 Yellow squashes, Or use crookneck squashes Or use Summer squash, Medium size, Washed, Patted dry, Thinly sliced into half inch circle pieces
- 1/2 cup Onions, Finely chopped
- 1 tbsp Water
- 2/3 cup Sour cream, Full fat
- 2 tbsp Butter, Unsalted, Melted
- 1 can Cream of mushroom soup , 10.5 oz. can, Full fat
- Salt, To taste
- Pepper, To taste
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1-2 tsp Italian seasoning, Only add this if you are not using herb seasoned bread crumbs
- 1 cup Bread crumbs, Highly recommend using herb-seasoned crumbs
- 1/2 cup Cheddar cheese, Shredded, Full fat
- 1/2 cup Bread crumbs, Highly recommend using herb-seasoned crumbs
- 1/2 cup Ritz crackers, Crushed, Adjust according to your preference
- 1/2 cup Cheddar cheese, Full fat
- 2 tbsp Butter, Unsalted, Melted
- In large heat-safe bowl, add squash, onion, water and heat in microwave until partially tender (about 5 minutes). The squash should still be holding its round shape.
- Drain well to remove all the excess liquid.
- In a medium-size mixing bowl, add sour cream, butter, cream of mushroom soup, salt, pepper, garlic powder, onion powder, Italian seasoning (optional), breadcrumbs, cheddar cheese and mix until combined.
- Fold in the drained squash and onions. Don't over-mix.
- Transfer this mixture to a greased crockpot (6 quart or larger) gently and spread it evenly.
- In another mixing bowl, make topping by mixing together breadcrumbs, Ritz crackers, cheddar cheese, butter.
- Sprinkle this topping on top of the squash mixture.
- Cover and cook on Low heat for 2-3 hours or until squash is tender.
- Optional step: Remove lid and broil in oven for 5 minutes or until topping is crispy and golden brown.
- Remove from oven and garnish with roughly chopped fresh parsley if you like. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave but the topping won’t be as crispy any more.
This was a huge hit at thanksgiving dinner.