Ingredients

The following ingredients have 4 Servings
  • 9 cups sliced yellow summer squash (about 5 medium)
  • 1 medium onion, chopped (1/2 cup)
  • 1 tablespoon butter or margarine
  • 2 cups French bread crumbs
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 2/3 cup sour cream
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 tablespoon butter or margarine, melted
  • Chopped fresh Italian (flat-leaf) parsley, if desired

Instruction

  • Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
  • In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
  • Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.