Slow Cooker Squash Stuffing Casserole Recipes

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SLOW-COOKED SUMMER SQUASH



Slow-Cooked Summer Squash image

We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 2h50m

Yield 8 servings

Number Of Ingredients 10

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable broth
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Steps:

  • Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.

Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

SLOW-COOKER SQUASH AND CORNBREAD CASSEROLE



Slow-Cooker Squash and Cornbread Casserole image

Corn adds a sweet bite to this rich and creamy squash and cornbread stuffing casserole prepared in a slow cooker - a perfect Thanksgiving side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 5h25m

Yield 8

Number Of Ingredients 9

1 can (10 3/4 oz) condensed cream of mushroom soup
1 container (8 oz) sour cream
1 1/2 lb yellow squash, cut into 1/2-inch slices
1 cup chopped onion (1 large)
1 cup shredded carrot
1 can (11 oz) extra sweet corn, drained
1 1/2 cups cornbread stuffing mix
1/4 cup butter or margarine, melted
2 teaspoons dried sage leaves

Steps:

  • Spray 4-quart slow cooker with cooking spray. In large bowl, stir soup and sour cream. Add squash, onion, carrot and corn; stir gently to coat. Spoon mixture into slow cooker.
  • In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
  • Cover; cook on Low heat setting 5 hours. Uncover; let stand 10 minutes before serving.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 3, Fiber 4 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 610 mg

SLOW COOKER CHICKEN AND STUFFING CASSEROLE



Slow Cooker Chicken and Stuffing Casserole image

Chicken, stuffing, mushrooms, zucchini, and more. Comfort food shouldn't be fussy and with this slow cooker version of chicken and stuffing you can come home to a house filled with the aromas and memories of childhood. The whole family is sure to enjoy this healthy, well-balanced meal. Great on a cold night! Begs to be paired with warm rolls or french bread. When we have company and extra mouths, a side salad goes well or even green bean casserole if we feel like indulging big time. Can't beat a glass of cold milk with this dish! Recipe can easily be doubled if your slow cooker allows. Garnish with sage leaves if desired.

Provided by Molls

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 5h20m

Yield 6

Number Of Ingredients 8

1 (6 ounce) package chicken-flavored stuffing mix
½ cup water
1 pound skinless, boneless chicken breast halves, cut into cubes
1 onion, chopped
2 zucchini, sliced
1 green bell pepper, chopped
8 mushrooms, sliced
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)

Steps:

  • Pour stuffing mix into a large bowl; stir in seasoning packet and water until moistened.
  • Mix chicken, onion, zucchini, bell pepper, and mushrooms in a separate large bowl; stir in cream of chicken soup. Spoon half the chicken mixture into a 4-quart or larger slow cooker; top with half the stuffing. Repeat layering with remaining chicken mixture and stuffing.
  • Cook on Low until chicken is no longer pink in the center and the vegetables are tender, 5 to 6 hours (or 2 1/2 to 3 hours on High).

Nutrition Facts : Calories 246.1 calories, Carbohydrate 31.6 g, Cholesterol 41.2 mg, Fat 3.9 g, Fiber 3.3 g, Protein 21.2 g, SaturatedFat 1.2 g, Sodium 748.5 mg, Sugar 5.1 g

SLOW COOKER STUFFING



Slow Cooker Stuffing image

This is an easy way to make 'extra' stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!

Provided by Gayle Wagner

Categories     Side Dish     Stuffing and Dressing Recipes     Mushroom Stuffing and Dressing

Time 9h20m

Yield 16

Number Of Ingredients 14

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
¼ cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 ½ teaspoons dried sage
1 teaspoon dried thyme
½ teaspoon dried marjoram
1 ½ teaspoons salt
½ teaspoon ground black pepper
4 ½ cups chicken broth, or as needed
2 eggs, beaten

Steps:

  • Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  • Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
  • Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 16.6 g, Cholesterol 53.8 mg, Fat 13.1 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 501.7 mg, Sugar 2.6 g

EASY SQUASH STUFFING



Easy Squash Stuffing image

My friends just rave about this creamy side dish. It's a snap to jazz up summer squash, carrots and onion with canned soup and stuffing mix. -Pamela Thorson, Hot Springs, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 2h15m

Yield 8 servings.

Number Of Ingredients 8

1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
2 medium yellow summer squash, cut into 1/2-inch slices
1 small onion, chopped
1 cup shredded carrots
1 package (8 ounces) stuffing mix
1/2 cup butter, melted

Steps:

  • In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat. , Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender.

Nutrition Facts : Calories 349 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 891mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

SLOW-COOKER SQUASH CASSEROLE



Slow-Cooker Squash Casserole image

Squash and French bread come together in this slow cooked casserole - a tasty side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h50m

Yield 10

Number Of Ingredients 11

9 cups sliced yellow summer squash (about 5 medium)
1 medium onion, chopped (1/2 cup)
1 tablespoon butter or margarine
2 cups French bread crumbs
1 cup shredded sharp Cheddar cheese (4 oz)
2/3 cup sour cream
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 tablespoon butter or margarine, melted
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
  • In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
  • Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 180, Carbohydrate 12 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg

SLOW COOKER YELLOW SQUASH CASSEROLE



Slow Cooker Yellow Squash Casserole image

Rich, creamy, cheesy, easy slow cooker squash casserole recipe, homemade with simple ingredients. Full of slices of yellow squash, sour cream, cheddar cheese, mushroom soup, herb stuffing and a delicious crunchy Ritz topping.

Provided by Abeer Rizvi

Categories     Side Dish

Time 2h10m

Number Of Ingredients 17

5 Yellow squashes
1/2 cup Onions (Finely chopped)
1 tbsp Water
2/3 cup Sour cream (Full fat)
2 tbsp Butter (Unsalted, Melted)
1 can Cream of mushroom soup (10.5 oz. can, Full fat)
Salt (To taste)
Pepper (To taste)
1 tsp Garlic powder
1/2 tsp Onion powder
1-2 tsp Italian seasoning (Only add this if you are not using herb seasoned bread crumbs)
1 cup Bread crumbs (Highly recommend using herb-seasoned crumbs)
1/2 cup Cheddar cheese (Shredded, Full fat)
1/2 cup Bread crumbs (Highly recommend using herb-seasoned crumbs)
1/2 cup Ritz crackers (Crushed, Adjust according to your preference)
1/2 cup Cheddar cheese (Full fat)
2 tbsp Butter (Unsalted, Melted)

Steps:

  • In large heat-safe bowl, add squash, onion, water and heat in microwave until partially tender (about 5 minutes). The squash should still be holding its round shape.
  • Drain well to remove all the excess liquid.
  • In a medium-size mixing bowl, add sour cream, butter, cream of mushroom soup, salt, pepper, garlic powder, onion powder, Italian seasoning (optional), breadcrumbs, cheddar cheese and mix until combined.
  • Fold in the drained squash and onions. Don't over-mix.
  • Transfer this mixture to a greased crockpot (6 quart or larger) gently and spread it evenly.
  • In another mixing bowl, make topping by mixing together breadcrumbs, Ritz crackers, cheddar cheese, butter.
  • Sprinkle this topping on top of the squash mixture.
  • Cover and cook on Low heat for 2-3 hours or until squash is tender.
  • Optional step: Remove lid and broil in oven for 5 minutes or until topping is crispy and golden brown.
  • Remove from oven and garnish with roughly chopped fresh parsley if you like. Enjoy!

Nutrition Facts : Calories 292 kcal, Carbohydrate 25 g, Protein 10 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 42 mg, Sodium 608 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SLOW COOKER SQUASH STUFFING CASSEROLE



Slow Cooker Squash Stuffing Casserole image

A nice change of pace from the usual stuffing casserole. Found through Simple & Delicous magazine...(sorry I did not clip out the submitter's name). A great way to cook a side dish in the summer without heating up the oven.

Provided by HokiesMom

Categories     Vegetable

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup flour
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
2 medium summer squash, cut into 1/2-inch slices
2 medium zucchini, cut into 1/2-inch slices
1 small vidalia onion, chopped
1 cup shredded carrot
1 (8 ounce) package seasoned stuffing mix
1/2 cup butter or 1/2 cup margarine, melted

Steps:

  • In a bowl, combine the flour, soup and sour cream until blended.
  • Add the vegetables and gently stir to coat.
  • Combine the stuffing mix and butter; sprinkle half into a 5 quart slow cooker.
  • Top with vegetable mixture and remaining stuffing.
  • Cover and cook on LOW for 4-5 hours or until vegetables are tender.

Nutrition Facts : Calories 342.6, Fat 20.9, SaturatedFat 11.9, Cholesterol 46.5, Sodium 812.7, Carbohydrate 33.3, Fiber 2.5, Sugar 5.2, Protein 6.8

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