Crock Pot Squash Casserole

summer squash slices
Diana Rattray
Ratings (18)
  • Total: 8 hrs 10 mins
  • Prep: 10 mins
  • Cook: 8 hrs
  • Yield: Servings 4 to 6
Nutritional Guidelines (per serving)
537 Calories
45g Fat
28g Carbs
8g Protein
(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.