Double Squash Casserole Crock Pot Recipes

SLOW-COOKER SQUASH CASSEROLE

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.

SQUASH CASSEROLE

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 AND CORNBREAD CASSEROLE

Steps:

• Spray 4-quart slow cooker with cooking spray. In large bowl, stir soup and sour cream. Add squash, onion, carrot and corn; stir gently to coat. Spoon mixture into slow cooker.
• In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
• Cover; cook on Low heat setting 5 hours. Uncover; let stand 10 minutes before serving.

CROCK POT SQUASH CASSEROLE

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.

DOUBLE SQUASH CASSEROLE (CROCK-POT)

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.

CROOKNECK SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice squash.
• Add 1 teaspoon salt to a pot of water and bring to a simmer. Add squash slices and simmer, uncovered, for 15 minutes. Drain.
• Put squash in a bowl and add 4 tablespoons butter. Gently blend in sour cream, Cheddar cheese, Parmesan cheese, green onions, sugar, and remaining 1 teaspoon salt. Transfer to a round casserole dish. Top with bread crumbs and dot with remaining 3 tablespoons butter.
• Cook in the preheated oven until hot and bubbly, about 30 minutes.

SLOW-COOKED SUMMER SQUASH

Steps:

• Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.