Ingredients Jump to Instructions ↓

  1. 2 pound(s) yellow squash,sliced 2 pound(s) zucchini,sliced 1 large sweet onion 2 cup(s) 8 oz. shredded sharp cheddar cheese 2 cup(s) soft,fresh breadcrumbs , tear day old bread into pieces and pulse several times in food processor until coarsecrumbs form. 8 ounce(s) container sour cream 2 large eggs,lightly beaten 1 1/2 teaspoon(s) garlic salt 1/2 teaspoon(s) ground pepper 3/4 cup(s) shredded parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook first 3 ingred in boiling water to cover in a Dutch oven 10 to 12 min or just until tender; drain well in a colander, gently pressing squash mixture against sides w/ a wooden spoon. Stir together squash mixture, Cheddar cheese and next 5 ingred. Spoon into a lightly greased 6 qt. oval shaped slow cooker. Sprinkle w/ Parmesan cheese over top. Cover and cook on low 2 1/2 to 3 hoursor until center is set and edges are golden brown; uncover and cook 30 min. Let stand 10 min. Note: Yellow squash, zucchini and onions may be cooked and drained as directed up to 2 days ahead. Cover and chill until ready to assemble casserole.


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