Crock Pot Squash Casserole

summer squash slices
Diana Rattray
Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs 10 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
537 Calories
45g Fat
28g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 537
% Daily Value*
Total Fat 45g 58%
Saturated Fat 24g 122%
Cholesterol 112mg 37%
Sodium 547mg 24%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 13%
Protein 8g
Calcium 167mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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.