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Yellow Squash Crock Casserole

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“In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips”

Ingredients Nutrition


  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.

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