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–+ servings
Yellow squash and zucchini casserole.

Crock Pot Squash Casserole

Arlene Mobley - Flour On My Face
Enjoy a delicious summer casserole with yellow squash and zucchini straight from your garden. This easy Crock Pot Squash Casserole is a perfect side dish for any summer gathering.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Side Dish
Cuisine American
Servings 8 Servings
Calories 323 kcal

Equipment

  • 1 8-Quart Crock Pot

Ingredients  

  • 1 lb yellow squash
  • 1 lb zucchini
  • 1 cup dice sweet bell pepper
  • 1 medium onion chopped (about 1 cup chopped )
  • ½ cup sliced celery
  • 1 tablespoon minced garlic
  • 1 cup shredded pepper jack or white cheddar cheese
  • 2 cans cream celery soup
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ cup butter
  • 6 oz. Box Savory Herb Stuffing Mix
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Instructions 

  • Layer the sliced yellow and zucchini squash in the bottom of an 8 quart crock pot. Cut the larger pieces in half. Add the diced bell pepper, chopped onion, sliced celery and minced garlic. Use a large spoon to toss the vegetables together.
  • Melt ½ cup of butter in a bowl and add the stuffing mix. Toss well to combine. Use a fork to fluff the stuffing mix as you mix it with the butter. Remove one cup of the stuffing mix and set aside for later.
  • Add the canned cream soup, shredded cheese, salt and pepper. Stir with a large wooden spoon to blend the soup, cheese and seasoning with the vegetables.
  • Add the stuffing mix to the crock pot and stir well to evenly combine all of the ingredients. Save the remaining cup to used as a topping before serving.
  • Place the lid on the slow cooker. Slow cook on high for 3 hours or low for 4 to 5 hours or until the yellow squash and zucchini slices are cooked tender.
  • Sprinkle the top of the casserole with the remaining one cup of stuffing mix and serve it right from the slow cooker. Or you can do as I have done and transfer the hot casserole to a casserole baking dish for a prettier presentation.
  • Makes 6 to 8 servings.

Recipe Expert Tips

  • Slice the vegetables evenly
  • It might look like there isn't enough liquids in the recipe but there is. The vegetables will release liquids and thin the casserole sauce.
  • Tossing the vegetables together before adding the cream soup makes it easier to evenly combine the vegetables before adding the thick soup.
  • Use a Casserole size slow cooker to speed the cooking time up.
  • Stir half way through the cooking time so the squash cooks evenly.
  • I like to wait until the casserole is finished cooking to add the stuffing topping so it doesn't get soggy. For an even crunchier topping toss the 1 cup of stuffing into a hot skillet and heat over medium heat until it browns and gets crunchy. 

Nutrition

Serving: 1ServingCalories: 323kcalCarbohydrates: 28gProtein: 9gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 52mgSodium: 1026mgPotassium: 522mgFiber: 3gSugar: 7gVitamin A: 1519IUVitamin C: 45mgCalcium: 181mgIron: 2mg
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