Crockpot Squash Casserole
Author: 
Recipe type: Side Dish
Cuisine: American
 
Crockpot Squash Casserole
Ingredients
  • 1 - 1½ pounds squash
  • 1 Large Onion, chopped
  • 3 Tablespoons Olive Oil
  • 1 Can Campbell's Cream of Chicken Soup
  • 1 Can Campbell's Cream of Mushroom Soup
  • 16 ounces Sour Cream
  • 2 Cups Shredded Sharp Cheddar Cheese
  • 1 Sleeve of the Ritz Fresh Stacks Crackers (or about 14 of your favorite crackers)
  • 1 Teaspoon Salt
  • ⅛ Teaspoon Black Pepper
Instructions
  1. Heat 3 tablespoons olive oil in a large saute pan.
  2. Add in the chopped onion and saute until translucent.
  3. While the onion is sauteing, wash the squash and cut in half and then in half-moon slices.
  4. Add the squash to the pan. You may have to do this in batches if you don't have a large enough pan.
  5. Saute 4-5 minutes. Sprinkle with salt and pepper.
  6. In a large mixing bowl, combine the cream of chicken and cream of mushroom soups with the sour cream. Mix well.
  7. Pour a layer of the mixture into the bottom of your crockpot. Add a layer of squash. Top with a layer of cheese, then continue making layers until the final layer is cheese.
  8. Turn your crockpot to low and cook for two hours.
  9. Crush the crackers and sprinkle on top.
  10. Cook for another 30 minutes then serve hot.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2015/12/crockpot-squash-casserole.html