Crock Pot Squash Casserole

READY IN: 4hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs squash peeled and seeded butternut squash
  • 2
    (10 3/4 ounce) cans cream of mushroom soup
  • 13
    cup butter, melted
  • 3
    carrots, peeled and shredded
  • 1
    cup sweet onion, finely diced
  • 15
    Ritz crackers, finely crushed
  • 1
    cup shredded cheddar cheese
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DIRECTIONS

  • Flash boil the squash on the stove in a small amount of water for about 3-5 minutes, or until just tender. Drain.
  • In a large bowl, combine soup, sour cream, butter, carrots, onion and stuffing mix. Add squash and fold inches.
  • Pour into greased crock pot. Top with crushed Ritz Crackers.
  • Cook on low for 3-4 hours or high for 2 hours, or until squash is tender.
  • Add 1 cup of shredded cheddar cheese. Cook for about 5 minutes or until cheese is melted.
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