Double Squash Casserole Crock Pot
Delight in the comforting flavors of this Double Squash Casserole Crock Pot recipe, a slow-cooked masterpiece that's perfect for family dinners or holiday spreads. Featuring the wholesome goodness of tender yellow squash and zucchini, this dish is layered with creamy sour cream, tangy mayonnaise, and sharp cheddar cheese for a rich, velvety base. Topped with a golden crust of Italian seasoned breadcrumbs blended with butter and fresh parsley, each bite delivers a satisfying crunch. The crock pot does all the work, infusing the flavors together effortlessly, while the cheese topping melts into gooey perfection during the final minutes. Ready in just 20 minutes of prep and four hours of hands-off cooking, this savory, cheesy casserole is a crowd-pleasing vegetable side dish you'll keep coming back to. Keywords: Double Squash Casserole Crock Pot, zucchini, yellow squash, cheesy casserole, slow cooker side dish.
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Recipe Information
Ingredients
- 4 medium Yellow squash
- 4 medium Zucchini
- 1 medium Onion
- 2 cups Shredded cheddar cheese
- 1 cup Sour cream
- 0.5 cup Mayonnaise
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Italian seasoned breadcrumbs
- 2 tablespoons Butter, melted
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Wash and slice the yellow squash and zucchini into 1/4-inch thick rounds. Dice the onion into small pieces.
Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
In a large mixing bowl, combine the sautéed onions, sliced squash, and zucchini.
Stir in 1 1/2 cups of shredded cheddar cheese, sour cream, mayonnaise, garlic powder, salt, and black pepper until evenly coated.
Grease the inside of your crock pot (at least 6-quart capacity) with cooking spray or a small amount of butter. Transfer the squash mixture to the crock pot and spread it out evenly.
In a small bowl, mix the breadcrumbs with the melted butter and fresh parsley. Sprinkle this mixture evenly over the squash mixture in the crock pot.
Cover the crock pot with its lid and cook on low heat for 4 hours or until the squash is tender and the casserole is bubbly.
During the last 15 minutes of cooking, sprinkle the remaining 1/2 cup of cheddar cheese over the top and allow it to melt.
Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 11.5 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
