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Easy Cheesy Yellow Squash Casserole in Black Slow Cooker- Overhead Shot
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5 from 1 vote

Slow Cooker Yellow Squash Casserole

Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
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.
Yield: 8 People



  • 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. 


Calories: 292kcal, Carbohydrates: 25g, Protein: 10g, Fat: 17g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 608mg, Potassium: 479mg, Fiber: 3g, Sugar: 5g, Vitamin A: 685IU, Vitamin C: 22mg, Calcium: 194mg, Iron: 2mg
Course: Side Dish
Cuisine: American
Calories: 292
Author: Abeer Rizvi