Squash Casserole

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.


Makes 10 to 12 servings

Recipe from

Southern Living

Recipe Time

Total: 3 Hours, 40 Minutes


2 pounds yellow squash, sliced
2 pounds zucchini, sliced
1 large sweet onion, finely chopped
2 cups (8 oz.) shredded sharp Cheddar cheese
2 cups soft, fresh breadcrumbs
1 (8-oz.) container sour cream
2 large eggs, lightly beaten
1 1/2 teaspoons garlic salt
1/2 teaspoon freshly ground pepper
3/4 cup (3 oz.) freshly shredded Parmesan cheese


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.

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.

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.

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.


November 2010
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