Sunday, September 9, 2012

Meatless Monday - Crockpot Squash Casserole

A great summer dish, especially if you are growing squash, and because of the crockpot, so easy!

Crockpot Squash Casserole

2 lb yellow squash, sliced

2 lb zucchini, sliced

1 large onion, diced

2 cups shredded cheddar

2 cups breadcrumbs

8 ounces sour cream

2 eggs, beaten

1.5 teaspoons garlic salt

1/2 teaspoon pepper

3/4 cup shredded parmesan

Boil water in a large pot, and cook first 3 ingredients for 10 minutes - drain in colander, gently pressing against sides with spoon.  Add rest of ingredients (except Parmesan) and mix well.  Transfer to greased crockpot, sprinkle parmesan over top, cover and cook on low 2.5 - 3 hours, until center is set and edges are golden brown.  Uncover and cook 30 more minutes.  Let stand 10 minutes.  Makes 10-12 servings.

From Southern Living November 2010

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