Crock Pot Squash Casserole

Name: Crock Pot Squash Casserole
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 12 serving(s)
Ingredients: 3 lbs squash peeled and seeded butternut squash; 2 (10 3/4 ounce) cans cream of mushroom soup; 1 cup sour cream; 1/3 cup butter, melted; 3 carrots, peeled and shredded; 1 cup sweet onion, finely diced; 2 cups herb stuffing mix; 15 Ritz crackers, finely crushed; 1 cup shredded cheddar cheese

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Recipe by Denver cooks

Delicious Fall Side Dish for those that love that home cooked comfort food. Perfect for Thanksgiving, company, or just an excuse to enjoy the flavors of the season

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
1

cup sour cream
¹⁄₃

cup butter, melted
3

carrots, peeled and shredded
1

cup sweet onion, finely diced
2

cups herb stuffing mix
15

Ritz crackers, finely crushed
1

cup shredded cheddar cheese

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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