Slow-Cooker Squash Casserole

Health score
19%
Slow-Cooker Squash Casserole
170 min.
10
231kcal

Suggestions


Are you looking for a delicious and comforting side dish that will impress your family and friends? Look no further than this Slow-Cooker Squash Casserole! Perfectly suited for gatherings or cozy family dinners, this dish combines the delightful flavors of tender yellow summer squash with the richness of creamy ingredients, creating a mouthwatering experience that everyone will love.

What makes this casserole truly special is its ease of preparation. With just a few simple steps, you can have a hearty dish simmering away in your slow cooker, allowing you to focus on other aspects of your meal or simply relax. The combination of French bread crumbs, sharp Cheddar cheese, and a hint of garlic salt adds a delightful crunch and depth of flavor that perfectly complements the squash.

This recipe serves up to 10 people, making it an ideal choice for potlucks, holiday gatherings, or any occasion where you want to share a comforting dish. Plus, with only 231 calories per serving, you can indulge without the guilt! Whether served as a side dish, antipasti, or even a snack, this Slow-Cooker Squash Casserole is sure to become a favorite in your culinary repertoire. So grab your slow cooker and get ready to enjoy a dish that’s as satisfying as it is simple!

Ingredients

  • cups breadcrumbs french
  • tablespoon butter 
  • tablespoon butter melted
  • 10.8 oz cream of chicken soup canned
  • 0.5 teaspoon garlic salt 
  • 0.5 cup onion chopped
  • 10 servings parsley fresh italian chopped (flat-leaf)
  • 0.3 teaspoon pepper 
  • oz sharp cheddar cheese shredded
  • 0.7 cup cream sour
  • cups to 3 sized squashes yellow sliced ( 5 medium)

Equipment

  • bowl
  • microwave
  • slow cooker

Directions

  1. 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.
  2. Drain well.
  3. 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.
  4. Sprinkle crumb mixture over squash.
  5. Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker.
  6. Let stand 30 minutes before serving.
  7. Sprinkle with parsley.

Nutrition Facts

Calories231kcal
Protein13.78%
Fat46.77%
Carbs39.45%

Properties

Glycemic Index
19.3
Glycemic Load
1.96
Inflammation Score
-7
Nutrition Score
14.339565077554%

Flavonoids

Apigenin
8.62mg
Luteolin
0.05mg
Isorhamnetin
0.4mg
Kaempferol
0.11mg
Myricetin
0.6mg
Quercetin
1.64mg

Nutrients percent of daily need

Calories:230.54kcal
11.53%
Fat:12.21g
18.79%
Saturated Fat:5.02g
31.4%
Carbohydrates:23.18g
7.73%
Net Carbohydrates:20.81g
7.57%
Sugar:4.68g
5.19%
Cholesterol:22.82mg
7.61%
Sodium:598.25mg
26.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.09g
16.19%
Vitamin K:71.94µg
68.52%
Vitamin C:23.38mg
28.33%
Manganese:0.42mg
21.17%
Vitamin B2:0.33mg
19.32%
Vitamin B1:0.28mg
18.36%
Vitamin A:905.57IU
18.11%
Calcium:163.2mg
16.32%
Folate:64.15µg
16.04%
Phosphorus:152.69mg
15.27%
Selenium:10.05µg
14.36%
Vitamin B6:0.28mg
13.78%
Iron:2.02mg
11.23%
Potassium:387.33mg
11.07%
Vitamin B3:2.13mg
10.65%
Fiber:2.37g
9.49%
Magnesium:35.36mg
8.84%
Zinc:1.22mg
8.14%
Copper:0.16mg
8.11%
Vitamin B5:0.46mg
4.63%
Vitamin B12:0.23µg
3.85%
Vitamin E:0.57mg
3.77%