Total Time
3 Hours 40 Mins
Yield
Makes 10 to 12 servings

Soft, white breadcrumbs are the secret to this classic casserole's tender, soufflé-like texture. To make fresh breadcrumbs, tear day-old slices of sandwich bread into pieces, and pulse several times in the food processor until coarse crumbs form.

How to Make It

Step 1

Cook first 3 ingredients in boiling water to cover in a Dutch oven 10 to 12 minutes or just until tender; drain well in a colander, gently pressing squash mixture against sides with a wooden spoon.

Step 2

Stir together squash mixture, Cheddar cheese, and next 5 ingredients. Spoon into a lightly greased 6-qt. oval-shaped slow cooker. Sprinkle Parmesan cheese over top.

Step 3

Cover and cook on LOW 2 1/2 to 3 hours or until center is set and edges are golden brown; uncover and cook 30 minutes. Let stand 10 minutes.

Step 4

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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