Squash Casserole With Ritz Crackers

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Squash Casserole Slow Cooker

Squash Casserole Slow Cooker

Ingredients

  • 480 g thinly sliced yellow squash
  • ½ cup (80 g) chopped onion
  • 1 cup (130 g) shredded carrot
  • 1 can (10 ounces, or 280 g) low-salt cream of chicken soup
  • 1 cup (230 g) fat-free sour cream
  • ¼ cup (31 g) flour
  • 225g reduced-sodium stuffing mix, crumbled
  • ½ cup (112 g) unsalted butter, melted

Method

  1. In large bowl, combine squash, onion, carrot, and soup
  2. Mix sour cream and flour together; stir into vegetables
  3. Toss stuffing crumbs with butter and place half in slow cooker
  4. Add vegetable mixture and top with remaining stuffing crumbs
  5. Cover and cook on low for 7 to 9 hours
  6. Yield: 6 servings
  7. Per serving: 182 g water; 426 calories (51% from fat, 8% from protein, 41% from carb)

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Acorn Squash:
Boil squash and onion with bouillon cubes in just enough water to float squash (too much water will make the squash watery and tasteless) Drain well Add butter and stir Continue Reading →

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