Best Double Squash Casserole Crock Pot Recipes

Squash Casserole image

Provided by Amanda

Time 6h10m

Number Of Ingredients 9

2 lbs. yellow squash (or zucchini, cut into bite size pieces (around 6 cups))
1 onion (diced)
1 carrot (shredded)
1 can cream of chicken soup
1 1/2 cups sour cream
1/2 cup flour (or gluten free all purpose flour mix)
8-10 oz. bread crumbs (or crushed rice chex)
1 stick of butter
1 1/2 tsp Italian Seasoning

Steps:

Combine onion, squash, shredded carrots, and soup in a bowl.
In a separate bowl, mix sour cream and flour together. Then spoon into veggie bowl and mix all together.
Melt stick of butter, and toss bread crumbs with butter. Add dry seasoning to bread crumb/butter mixture and toss, so that crumbs get seasoning on them.
Spray crock pot with non-stick cooking spray.
Put half of the bread crumbs on the bottom of the crock pot, then put squash mixture on top of the crumbs. Put remaining bread crumbs on top on squash mixture.
Cover, and cook on LOW for 6-8 hours, or until squash is cooked.

Slow-Cooker Squash Casserole image

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h50m

Yield 10

Number Of Ingredients 11

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

Double Squash Casserole (Crock-Pot) image

Provided by DesertRose15

Categories Vegetable

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs zucchini
1 1/2 lbs crookneck yellow squash
1/4 teaspoon pepper
1/2 teaspoon italian seasoning (optional)
1/2 teaspoon garlic salt
1/4 cup butter or 1/4 cup margarine
3 tablespoons fine dry breadcrumbs
3 tablespoons grated parmesan cheese

Steps:

Nutrition Facts : Calories 146.3, Fat 9.2, SaturatedFat 5.5, Cholesterol 22.5, Sodium 158.2, Carbohydrate 13.6, Fiber 3.7, Sugar 2.4, Protein 4.4

Crock Pot Squash Casserole image

Provided by Denver cooks

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 9

3 lbs squash peeled and seeded butternut squash
2 (10 3/4 ounce) cans cream of mushroom soup
1 cup sour cream
1/3 cup butter, melted
3 carrots, peeled and shredded
1 cup sweet onion, finely diced
2 cups herb stuffing mix
15 Ritz crackers, finely crushed
1 cup shredded cheddar cheese

Steps:

Flash boil the squash on the stove in a small amount of water for about 3-5 minutes, or until just tender. Drain.
In a large bowl, combine soup, sour cream, butter, carrots, onion and stuffing mix. Add squash and fold inches.
Pour into greased crock pot. Top with crushed Ritz Crackers.
Cook on low for 3-4 hours or high for 2 hours, or until squash is tender.
Add 1 cup of shredded cheddar cheese. Cook for about 5 minutes or until cheese is melted.