Best 2 Slow Cooker Squash Casserole Recipes

Preparing a delectable slow cooker squash casserole is a culinary adventure that combines the goodness of tender squash, creamy sauces, and savory seasonings. This heartwarming dish is perfect for family gatherings, potlucks, or weeknight dinners, offering a comforting blend of flavors and textures that will tantalize your taste buds. Whether you prefer a classic recipe passed down through generations or a modern twist with unexpected ingredients, this article will guide you through the process of creating a slow cooker squash casserole that will leave a lasting impression on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER SQUASH CASSEROLE

Slow-Cooker Squash Casserole image

Squash and French bread come together in this slow cooked casserole - a tasty side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h50m

Yield 10

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.
Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 180, Carbohydrate 12 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg

SLOW-COOKER SQUASH AND CORNBREAD CASSEROLE

Slow-Cooker Squash and Cornbread Casserole image

Corn adds a sweet bite to this rich and creamy squash and cornbread stuffing casserole prepared in a slow cooker - a perfect Thanksgiving side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 5h25m

Yield 8

Number Of Ingredients 9

Ingredients

1 can (10 3/4 oz) condensed cream of mushroom soup
1 container (8 oz) sour cream
1 1/2 lb yellow squash, cut into 1/2-inch slices
1 cup chopped onion (1 large)
1 cup shredded carrot
1 can (11 oz) extra sweet corn, drained
1 1/2 cups cornbread stuffing mix
1/4 cup butter or margarine, melted
2 teaspoons dried sage leaves

Steps:

Spray 4-quart slow cooker with cooking spray. In large bowl, stir soup and sour cream. Add squash, onion, carrot and corn; stir gently to coat. Spoon mixture into slow cooker.
In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
Cover; cook on Low heat setting 5 hours. Uncover; let stand 10 minutes before serving.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 3, Fiber 4 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 610 mg

Tips:

Choose butternut or acorn squash for a sweeter flavor in your casserole.
Use a slow cooker liner to make cleanup easier.
Add a layer of cheese to the top of the casserole for a gooey, golden crust.
Serve the casserole with a dollop of sour cream or a sprinkle of chopped parsley for garnish.
Leftover casserole can be stored in the refrigerator for up to 3 days.

Conclusion:

Slow cooker squash casserole is a delicious, easy-to-make dish that's perfect for a weeknight meal. With its sweet and savory flavors, this casserole is sure to be a hit with the whole family. So next time you're looking for a warm and comforting meal, give this slow cooker squash casserole a try. You won't be disappointed!