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Slow Cooker Squash Stuffing Casserole

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“A nice change of pace from the usual stuffing casserole. Found through Simple & Delicous magazine...(sorry I did not clip out the submitter's name). A great way to cook a side dish in the summer without heating up the oven.”
READY IN:
4hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 14 cup flour
  • 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 2 medium summer squash, cut into 1/2-inch slices
  • 2 medium zucchini, cut into 1/2-inch slices
  • 1 small vidalia onion, chopped
  • 1 cup shredded carrot
  • 1 (8 ounce) package seasoned stuffing mix
  • 12 cup butter or 12 cup margarine, melted

Directions

  1. In a bowl, combine the flour, soup and sour cream until blended.
  2. Add the vegetables and gently stir to coat.
  3. Combine the stuffing mix and butter; sprinkle half into a 5 quart slow cooker.
  4. Top with vegetable mixture and remaining stuffing.
  5. Cover and cook on LOW for 4-5 hours or until vegetables are tender.

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