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.
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Ingredients
Casserole
- 5 Yellow squashes Or use crookneck squashes Or use Summer squash, Medium size, Washed, Patted dry, Thinly sliced into half inch circle pieces
- ½ cup Onions Finely chopped
- 1 tablespoon Water
- ⅔ cup Sour cream Full fat
- 2 tablespoon Butter Unsalted, Melted
- 1 can Cream of mushroom soup 10.5 oz. can, Full fat
- Salt To taste
- Pepper To taste
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- 1-2 teaspoon Italian seasoning Only add this if you are not using herb seasoned bread crumbs
- 1 cup Bread crumbs Highly recommend using herb-seasoned crumbs
- ½ cup Cheddar cheese Shredded, Full fat
Topping
- ½ cup Bread crumbs Highly recommend using herb-seasoned crumbs
- ½ cup Ritz crackers Crushed, Adjust according to your preference
- ½ cup Cheddar cheese Full fat
- 2 tablespoon Butter Unsalted, Melted
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 292kcalCarbohydrates: 25gProtein: 10gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 42mgSodium: 608mgPotassium: 479mgFiber: 3gSugar: 5gVitamin A: 685IUVitamin C: 22mgCalcium: 194mgIron: 2mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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