Crock Pot Squash Casserole Recipes

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.

Steps:

• Combine squash, onion, carrot, and soup in a large bowl.
• Mix the flour and the fat free sour cream, then stir mixture into the vegetable bowl.
• Using the melted "I Can't Believe It's Not Butter", toss it with the stuffing mix, placing half in the crock pot.
• Add vegetable mixture and top with the other half of the stuffing mixed with the "I Can't Believe It's Not Butter".
• Cover and cook on "Low" for 7 hours.

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.

Steps:

• Cut squash into 1/2-inch pieces and place in bottom of crockpot.
• Sprinkle with seasonings and gently toss.
• Dot with butter; sprinkle with bread crumbs and cheese.
• Cover and cook on low for 4-6 hours or until tender.