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 Slow Cooker Chicken Broccoli Casserole and Slow Cooker Cauliflower Casserole.
How to make easy slow cooker squash casserole recipe from scratch?
- In large heat-safe bowl– Add squash, onion, water and heat in microwave until partially tender.
- Drain– To remove all the excess liquid.
- Mix together– In a medium mixing bowl the sour cream, butter, cream of mushroom soup, salt, pepper, garlic powder, onion powder, Italian seasoning (optional), breadcrumbs, and cheddar cheese.
- Fold in– The drained squash and onions.
- Transfer– This mixture to a greased crockpot and spread it evenly.
- In another mixing bowl- Mix together breadcrumbs, Ritz crackers, cheddar cheese, butter for the topping.
- Sprinkle– This topping on top of the squash mixture.
- Cover and cook– On Low until squash is tender.
- Optional step– Remove lid and broil in oven until topping is golden brown.
- Remove from oven– And garnish with roughly chopped fresh parsley, if you like. Enjoy!
What to serve with Southern yellow squash casserole with stuffing?
There are many yummy recipes to go alongside this dish. It is often paired with a meat option, such as the following:
- Slow Cooker Ham (With Pineapples)
- Slow Cooker Pot Roast
- Slow Cooker Roast Beef
- Slow Cooker Mississippi Pot Roast
- Rotisserie chicken
- Roasted turkey
How do you keep butternut squash casserole from getting watery?
Always sauté the squash and never boil it. Squash already has a lot of natural liquid and boiling it only adds to that, which can make your casserole watery. Sautéing will allow the squash to cook efficiently without adding extra moisture.
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. 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! Another way is to simply drain the mixture. You can even transfer the contents to a skillet or baking pan to 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 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.
Try different cheeses– To match your own flavor pallette, such as mozzarella, gouda, or provolone.
Use other squash– There are many different squash types out there to choose from, including spaghetti squash and butternut.
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 casserole 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 more mushy casserole with too much liquid.
- Always wash squash– Before preparing your dish and cooking, because it helps prevent food poisoning and other problems.
- Use unsalted butter– Otherwise your casserole might be too salty.
- Use full fat– Cheeses and soups in order to bring out the richest flavor.
Refrigerator– 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.
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
- Spaghetti Squash 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.