Crock Pot Squash Casserole

summer squash slices
Diana Rattray
  • 8 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 8 hrs
  • Yield: Servings 4 to 6
Ratings (18)

This easy squash casserole is made with yellow summer squash or zucchini, carrots, and onions. Stuffing crumbs make up the base and topping of this slow cooker casserole.

What You'll Need

  • 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
  • 1/4 cup chopped onion
  • 1/2 cup peeled shredded carrot
  • 1 can (10 1/4 ounces) condensed cream of celery or cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup flour
  • 1 package (6 to 8 ounces) herb seasoned stuffing crumbs
  • 1/2 cup butter, melted

How to Make It

  1. In large bowl, combine squash, onion, carrot and soup.
  2. Mix sour cream and flour; stir into vegetables.
  3. Toss stuffing crumbs with butter and place half in slow cooker.
  4. Add vegetable mixture and top with remaining stuffing crumbs.
  5. Cover and cook on LOW for 6 to 8 hours.
Nutritional Guidelines (per serving)
Calories 537
Total Fat 45 g
Saturated Fat 24 g
Unsaturated Fat 13 g
Cholesterol 112 mg
Sodium 547 mg
Carbohydrates 28 g
Dietary Fiber 4 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)