Slow Cooker Country Squash Casserole

Slow Cooker Country Squash Casserole

Squash Stuffing, a Slow Cooker Side Dish

Slow Cooker Country Squash Casserole is adapted from my recipe for Country Zucchini
Casserole. This recipe is a perfect way to elevate common summer squash to a more glamorous
station. This recipe is very easy. Everything just goes into the slow cooker where it cooks for 8
hours. The final result is a delicious and creamy casserole that’s a perfect vegetarian entree or an
accompaniment to your favorite meat.

Cornbread Stuffing Mix Enhances the Flavor

Since this recipe calls for a box of cornbread stuffing mix, it’s loaded with flavor that really helps
to enhance this recipe, and bring it to life. This recipe couldn’t get any easier.

Easy Recipe: Mix and Cook

All that you need to do is mix everything together, put it into a greased crock pot, and cook it on
low for 8 hours.

The recipe will seem dry when you put it into the crock pot, but don’t worry. The vegetables will
release liquid as they cook, and the casserole will become moist.

Give this recipe for Slow Cooker Country Squash Casserole a try and let us know what you think
by leaving a comment below at the bottom of this page.

Slow Cooker Country Squash Casserole

This stuffing casserole is delicious prepared in the slow cooker. It's a vegetable entree or side dish that's loaded with comfort. Slow Cooker Vegetarian Entree

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Author Patti Cake from PattyCakesPantry.com

Ingredients

  • 1 tablespoon butter
  • 1 bell pepper, chopped (Red looks pretty, but use whatever you have on hand.)
  • 1 medium onion, chopped
  • 3 cups coarsely chopped zucchini or other summer squash (about 3 zucchini)
  • 1/2 cup vegetable broth
  • 1 (10.75 ounce can condensed cream of mushroom soup
  • 1/2 cup sour cream (fat free or low fat works well here)
  • 1 (6 ounce) package vegetarian cornbread stuffing mix

Instructions

  1. Grease the bottom and part way up the sides of your slow cooker with the butter.

  2. In a separate bowl, mix together the chopped bell pepper, chopped onion, and chopped zucchini.
  3. Add the broth, cream of mushroom soup, and sour cream to the vegetables and mix well.
  4. Add 3/4 of the package of cornbread stuffing mix to the vegetables and mix well to combine.

  5. The stuffing mixture will seem too dry, but as the vegetables cook, they will release liquid which will add moisture to the stuffing.
  6. Place the prepared stuffing and vegetable mixture into the slow cooker.
  7. Sprinkle the top with the remaining 1/4th of the stuffing mix.
  8. Cover the slow cooker and turn it to low for 8 hours or high for 4 hours.
  9. Serve.

Recipe Notes

(Cook's Note: To ensure that this recipe is vegetarian, read the ingredients on your stuffing mix. Some of them contain chicken broth as an ingredient.)

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My Version of Patty Cake’s Pantry’s Squash Casserole

Angie at Kitchen Southern Hospitality

I made this squash recipe adapted by Patty Cakes Pantry’s Country Zucchini Casserole with a few variations and was pleased with how it turned out. The Kitchen Southern Hospitality blog recipes are often created with what’s on hand in the pantry, fridge, and/or freezer. When I decided to cook the casserole, I realized I was short on ingredients:

  • bell pepper
  • vegetable broth
  • cream of mushroom soup
  • sour cream
  • vegetarian cornbread stuffing mix

Shopping for the extra ingredients needed for the recipe didn’t take long – until I started looking for the vegetarian stuffing mix. Aisle after aisle, I searched. Finally, I decided on using a box of garlic and cheese croutons that I already had at home.

Mixing the ingredients together was simple to do, and I actually cooked my recipe for four hours in my Farberware electric pressure cooker on the slow cooker mode. That method doesn’t have a high or low option.

After the timer ended, I opened the lid and noticed the casserole looked very creamy, almost soupy. Not sure about the texture and wondering if it was done or not, I dished a little out for a taste. Hmmm. Quite tasty My oldest brother was visiting with my husband and me, and we had already eaten dinner. Therefore, I stored the casserole in the fridge. The next day I put it in a glass dish and baked it for about thirty minutes in a 350-degree oven while I baked hamburgers. To my surprise, my brother asked, “Are those biscuits in that casserole?”

Caught off guard, I asked, “Biscuits?”

“Yes,” he said, “I tried some of it last night, and it tasted like it had biscuits in it. It was really good.”

“Oh! Those are croutons.”

“Well, it was good.”

My husband helped himself to the squash a couple of times and mentioned that it was very good. The slow cooker casserole was definitely a success. Should you choose to make the recipe, whether you try Patty Cake Pantry’s version or mine, it’s bound to be good.

 

 

 

 

1 Comment

  1. I think your pressure cooker version was wet because of the vegetable broth. Try making it using a pot in pot technique. I bet it will come out perfect.

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