Ingredients
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
Preparation
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.
