Summer Squash Casserole For Crock-Pot
A creamy, savory summer squash casserole cooked in a crock-pot or oven, featuring tender squash, seasoned stuffing, and rich flavors perfect for family meals or potlucks.
Ingredients
Instructions
- Toss the stuffing mix with butter.
- Place half of the stuffing mixture in the crock-pot.
- Add the mixed vegetables (squash, onion, carrot) over the stuffing.
- Combine the condensed cream of chicken soup, sour cream, and flour.
- Pour the mixture over the vegetables in the crock-pot.
- Top with the remaining stuffing mixture.
- Cover and cook on low for 7 to 9 hours.
- To bake in the oven, precook the squash.
- Add the remaining ingredients to the casserole.
- Bake at 350°F for 30 to 40 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit more sour cream or substituting Greek yogurt for a tangy flavor. If you want to lighten the dish, swap half of the butter with olive oil. Fresh herbs like thyme or basil can enhance the flavor profile. This casserole is versatile; feel free to add other vegetables such as zucchini or bell peppers for added nutrition.
Serving Suggestions
Serve this Summer Squash Casserole warm as a delightful side dish to grilled meats or alongside a fresh garden salad. It pairs beautifully with Chesapeake Bay Scrambled Eggs for a hearty brunch. For a complete meal, consider serving it with crusty bread or a refreshing cucumber salad to balance the richness of the casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in an oven-safe dish and cover with foil, warming it at 350°F until heated through, about 20 minutes. You can also microwave individual servings for a quick option, but be careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash Casserole For Crock-Pot contains roughly 489 calories, with 9g protein, 56g carbohydrates, and 26g fat. It is a good source of protein (18% of the Daily Value), vitamin A (15% of the Daily Value), and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 652mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash in this recipe?
Yes, you can substitute yellow summer squash with zucchini or a mix of both for a different flavor and texture. Just ensure that the squash is cut into similar-sized pieces for even cooking.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the fridge. Just assemble all the layers and cover tightly. When ready to cook, simply pop it in the Crock-Pot or bake it directly, adjusting the cooking time as needed.
Can I make this recipe gluten-free?
Yes, you can make this casserole gluten-free by using gluten-free stuffing mix and flour. Check the labels on your cream of chicken soup and sour cream to ensure they are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).