Yellow Squash Crock Casserole Recipe

Name: Yellow Squash Crock Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium yellow squash, cut into 1/2-inch pieces; 1 teaspoon salt; 4 tablespoons unsalted butter, plus; 2 tablespoons unsalted butter, melted; 1 medium onion, finely chopped; 1 teaspoon dried thyme; ¼ cup all-purpose flour; ½ cup chicken broth; 2 cups heavy cream; 1 teaspoon Tabasco sauce; 2 ½ cups finely shredded sharp white cheddar cheese or 2 ½ cups mild cheddar cheese; 1 cup finely chopped ham; 10 buttery crackers, crushed (about 1/2 cup); ¼ cup finely chopped fresh Italian parsley; ¼ cup freshly grated parmesan cheese

Servings: persons

6 medium yellow squash, cut into 1/2-inch pieces
1 teaspoon salt
4 tablespoons unsalted butter, plus
2 tablespoons unsalted butter, melted
1 medium onion, finely chopped
1 teaspoon dried thyme
¼ cup all-purpose flour
½ cup chicken broth
2 cups heavy cream
1 teaspoon Tabasco sauce
2 ½ cups finely shredded sharp white cheddar cheese or 2 ½ cups mild cheddar cheese
1 cup finely chopped ham
10 buttery crackers, crushed (about 1/2 cup)
¼ cup finely chopped fresh Italian parsley
¼ cup freshly grated parmesan cheese

1
Coat the insert of a 5-7 quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to manufacturer's directions.
2
Place squash in a colander and sprinkle with the salt; set the squash aside for 30 minutes to drain excess moisture.
3
Melt 4 tablespoons butter in a medium saucepan over med-high heat; add in onion and thyme; saute until the onion is softened, about 4 minutes.
4
Sprinkle the flour into the saucepan and cook/stirring, for 3 minutes.
5
Stir in the chicken broth, cream, and Tabasco; bring the sauce to a boil, stirring occasionally.
6
The sauce should be quite thick.
7
Pour the sauce into the slow cooker insert and fold in the cheddar cheese and ham; press out any excess moisture from the squash with paper towels and add the squash to the insert; stir to distribute ingredients.
8
Cover and cook on HIGH for 1 1/2 to 2 hours, until the casserole is heated through and the squash is tender.
9
While the casserole is cooking, stir together the melted butter, crushed crackers, parsley, and Parmesan.
10
Sprinkle the top of the casserole with the buttered cracker crumbs and serve from the cooker set on warm.

2854

kcal

Calories

295

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 medium yellow squash, cut into 1/2-inch pieces, 1 teaspoon salt, 4 tablespoons unsalted butter, plus, 2 tablespoons unsalted butter, melted, and more.

Yes, Yellow Squash Crock Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yellow Squash Crock Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions