Crockpot Squash Casserole
Crockpot Squash Casserole, just the name makes my mouth water. This is a recipe your whole family will drool over. Squash Casserole is one of my brother’s favorite dishes that my sister and I make. It doesn’t matter who makes it for our holiday dinners, it is one dish that always gets eaten up. My sister uses water chestnuts in her recipe and I am pretty sure she told me she does not add cheese. I would have never guessed she didn’t add cheese because it is always so creamy and delicious. I usually cook my casserole in the oven. This year however, I came up with this new recipe, Crockpot Squash Casserole. It all happened while I was contemplating how much oven space I would have available. I decided to try something different and boy am I glad I did. I just assembled everything like I normally would then I put it all in my crockpot and let it cook in there while my turkey was in the oven. One of the best things about doing it this way was that when I transported everything to my sister’s house, it stayed warm and I could just plug it in and turn it on warm. No need to heat it in her oven. Then about 30 minutes before we were about to eat, I added the crushed Ritz cracker. To be honest, I was a little worried to do the cracker topping this way but it worked just like if I had used the oven. It turned out so good. You can make the recipe either way you like but the thing I liked about the crockpot method is that I could put it on warm. And remember, this is not just a holiday dish, it would make a great side for my yummy Meatloaf Recipe . Hope you like this dish as much as we do!
- 1 - 1½ pounds squash
- 1 Large Onion, chopped
- 3 Tablespoons Olive Oil
- 1 Can Campbell's Cream of Chicken Soup
- 1 Can Campbell's Cream of Mushroom Soup
- 16 ounces Sour Cream
- 2 Cups Shredded Sharp Cheddar Cheese
- 1 Sleeve of the Ritz Fresh Stacks Crackers (or about 14 of your favorite crackers)
- 1 Teaspoon Salt
- ⅛ Teaspoon Black Pepper
- Heat 3 tablespoons olive oil in a large saute pan.
- Add in the chopped onion and saute until translucent.
- While the onion is sauteing, wash the squash and cut in half and then in half-moon slices.
- Add the squash to the pan. You may have to do this in batches if you don't have a large enough pan.
- Saute 4-5 minutes. Sprinkle with salt and pepper.
- In a large mixing bowl, combine the cream of chicken and cream of mushroom soups with the sour cream. Mix well.
- Pour a layer of the mixture into the bottom of your crockpot. Add a layer of squash. Top with a layer of cheese, then continue making layers until the final layer is cheese.
- Turn your crockpot to low and cook for two hours.
- Crush the crackers and sprinkle on top.
- Cook for another 30 minutes then serve hot.
