RCI-VG.004.1547.001
Yellow Squash Casserole in the Slow Cooker
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager estate in Canton, Texas in 1982.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultybeginner
Ingredients
- 5 cups
- ½ cup
- 1 can
- 2 slices
- 1 cup
Method
1
Thaw the frozen yellow squash completely by leaving it at room temperature for 30-45 minutes, or use the microwave defrost setting until no ice crystals remain.
2
Cut the bread slices into small cubes and set aside; these will form the topping for the casserole.
3
Mix the thawed yellow squash and cream of chicken soup together in a large bowl until evenly combined.
4
Stir the sour cream into the squash mixture until smooth and no streaks remain.
5
Pour half of the squash mixture into the slow cooker, then add the bread cubes in an even layer over it.
6
Top with the remaining squash mixture and drizzle the melted butter evenly over the entire top.
7
Cover the slow cooker and cook on low for 4 hours, stirring gently every hour to prevent sticking.
240 minutes
8
Check that the casserole is heated through and the flavors have melded; the top should be lightly browned and the mixture creamy.
9
Let rest for 5 minutes before serving directly from the slow cooker.