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Slow Cooker Country Squash Casserole
This stuffing casserole is delicious prepared in the slow cooker. It's a vegetable entree or side dish that's loaded with comfort. Slow Cooker Vegetarian Entree
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Ingredients
- 1 tablespoon butter
- 1 bell pepper, chopped (Red looks pretty, but use whatever you have on hand.)
- 1 medium onion, chopped
- 3 cups coarsely chopped zucchini or other summer squash (about 3 zucchini)
- 1/2 cup vegetable broth
- 1 (10.75 ounce can condensed cream of mushroom soup
- 1/2 cup sour cream (fat free or low fat works well here)
- 1 (6 ounce) package vegetarian cornbread stuffing mix
Instructions
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Grease the bottom and part way up the sides of your slow cooker with the butter.
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In a separate bowl, mix together the chopped bell pepper, chopped onion, and chopped zucchini.
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Add the broth, cream of mushroom soup, and sour cream to the vegetables and mix well.
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Add 3/4 of the package of cornbread stuffing mix to the vegetables and mix well to combine.
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The stuffing mixture will seem too dry, but as the vegetables cook, they will release liquid which will add moisture to the stuffing.
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Place the prepared stuffing and vegetable mixture into the slow cooker.
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Sprinkle the top with the remaining 1/4th of the stuffing mix.
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Cover the slow cooker and turn it to low for 8 hours or high for 4 hours.
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Serve.
Recipe Notes
(Cook's Note: To ensure that this recipe is vegetarian, read the ingredients on your stuffing mix. Some of them contain chicken broth as an ingredient.)
