Great for holiday dinners and straightforward to make, this Slow Cooker Squash Casserole fits perfectly as a warm side dish. It combines yellow squash, chopped onion, shredded carrot, sour cream, and a buttery stuffing mix. This creamy casserole recipe serves up to 6 people.

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Slow Cooker Squash Casserole Ingredients

• 4 cups (480 g) of thinly sliced yellow squash
• 1/2 cup (80 g) of chopped onion
• 1 cup (130 g) of shredded carrot
• 1 can (10 ounces or 280 g) of cream of chicken soup
• 1 cup (230 g) of sour cream
• 1/4 cup (31 g) of all-purpose flour
• 8 ounces (225 g) of stuffing mix, crumbled
• 1/2 cup (112 g) of melted butter

How To Make Slow Cooker Squash Casserole

1. Prepare the Vegetables: Combine the thinly sliced squash, chopped onion, shredded carrot, and chicken soup in a large bowl. Stir well to make sure the vegetables are fully coated with the soup.
2. Mix the Sour Cream and Flour: Blend the sour cream and flour in a separate bowl until smooth. Make sure to mix until there are no visible lumps for a consistent texture.
3. Layer the Casserole in the Slow Cooker: Toss the stuffing mix with the melted butter until well-coated. Grease the slow cooker lightly, spread half the stuffing, then spoon in the vegetable mixture. Sprinkle the remaining stuffing evenly on top.
4. Cook the Casserole: Cover the slow cooker with its lid and cook on low for 7 to 9 hours. This allows everything to blend perfectly, creating a rich casserole ready to serve.

Recipe Tips

• For a creamier texture: Use full-fat sour cream instead of regular sour cream to add extra creaminess and richness to the casserole. This change can make the dish feel more indulgent and satisfying.
• Add a bit of crunch: If you prefer a crispy topping, try adding crushed crackers or toasted breadcrumbs with the stuffing mix. This adds an extra layer of texture that balances the creaminess of the filling.
• Switch up the veggies: Experiment with different vegetables like zucchini or sweet potatoes in addition to the yellow squash. This can introduce new flavors and add more nutrition to the dish.
• Go vegetarian: Substitute the cream of chicken soup with cream of mushroom or celery soup to make the casserole vegetarian-friendly. This simple swap keeps the same creamy base without compromising on flavor.

Recipe FAQs and Variations

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