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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

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Author Patti Cake from PattyCakesPantry.com


  • 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


  1. Grease the bottom and part way up the sides of your slow cooker with the butter.

  2. In a separate bowl, mix together the chopped bell pepper, chopped onion, and chopped zucchini.
  3. Add the broth, cream of mushroom soup, and sour cream to the vegetables and mix well.
  4. Add 3/4 of the package of cornbread stuffing mix to the vegetables and mix well to combine.

  5. The stuffing mixture will seem too dry, but as the vegetables cook, they will release liquid which will add moisture to the stuffing.
  6. Place the prepared stuffing and vegetable mixture into the slow cooker.
  7. Sprinkle the top with the remaining 1/4th of the stuffing mix.
  8. Cover the slow cooker and turn it to low for 8 hours or high for 4 hours.
  9. 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.)