Yellow squash made easy, and put to the side to keep warm so you can tend to other parts of the dinner. It is easy and delicious. Don't use too much cheese; you want to taste the wonderful flavor of the yellow or summer squash!

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Recipe Summary

prep:
10 mins
cook:
1 hr 10 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the squash and onion into a pot, and pour in enough water just to cover. Bring to a boil, cover the pot, and simmer the vegetables until tender, about 10 minutes. Do not stir. Drain the squash and onion in a colander set in the sink.

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  • Gently layer the cooked squash and onions, cubes of butter, and cheese food cubes in a slow cooker. Set the cooker on Low, and cook until the squash are very tender and the butter and cheese have formed a creamy sauce, about 1 hour. Do not stir.

Nutrition Facts

183 calories; protein 7.4g 15% DV; carbohydrates 12.7g 4% DV; fat 13g 20% DV; cholesterol 35.5mg 12% DV; sodium 300.3mg 12% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/01/2012
I added a few cloves of minced garlic when I layered the ingredients and sprinkled the top with fresh ground pepper. My whole family loved this especially my youngest kid. I bet this would be good with just about any vegetable you had on hand. I loved how this dish came together. Read More
(58)

Most helpful critical review

Rating: 3 stars
03/10/2018
Did not add cheese for dietary reasons did not preboil added some seasonings family enjoyed it and it was low and slow so easy. Read More
(2)
20 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/01/2012
I added a few cloves of minced garlic when I layered the ingredients and sprinkled the top with fresh ground pepper. My whole family loved this especially my youngest kid. I bet this would be good with just about any vegetable you had on hand. I loved how this dish came together. Read More
(58)
Rating: 4 stars
06/25/2011
Wasn't real sure about this one when I saw how few ingredients there were but I did have a small piece of the processed cheese that needed to be used up. Instead of boiling the squash and onions as the directions stated, I put them in a glass bowl and covered loosely with a cover and put it in the microwave for 4 minutes. It was a perfect. Drained well and added to my crockpot. I did also season with salt, pepper and a sprinkle of dried thyme then added the cheese cubes and butter. Cooked on high for 30 minutes, and low for 45. Excellent and different. Read More
(56)
Rating: 5 stars
11/12/2011
Hello I Am Floridabeaches, Poster of the Squash Casserole. And I Did Want To Mention, At Times I Will Add Zuccini To The Yellow Squash Also, To Change Things Up A Bit. As Others Have Mentioned, It Is Import To Drain Well, And Also Not To Stir Alot, As You Will End Up With A Mushy Mess. And Also To Not Add So Much Cheese That You Cover Up The Taste Of The WonderFul Squash Flavor. This Dish Is Easy, Nice Change, And A WonderFul Flavor. Read More
(46)
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Rating: 5 stars
06/20/2011
My family enjoyed this dish. I cooked the vegetables longer in the water than directed in the recipe because the squash were a little older with tougher skin. Make sure to drain them very well so the cheese sauce is not watery. We added salt and pepper to our individual servings because my husband has to watch his salt intake but I think it would benefit from some seasoning while cooking. I think this would also work to cook up the squash and onions drain well and freeze in portions to complete later. Thanks floridabeaches123. Read More
(26)
Rating: 5 stars
09/12/2013
Well....... I tried this recipe but instead of using 1/4 pound of Velveeta cheese I added 1 full pound. I cooked it in the slow cooker then I dumped the entire thing in 2 separate batches in a blender. Went from whip to liquify and made a good cheesy soup from it. The older people that were going to be eating it probably would have had a bad time with the seeds in the squash. They ALL loved it certainly a keeper for a nice soup before the main course beef roast. Makes the roast rest a while while they eat their soup. THANKS!! Read More
(16)
Rating: 5 stars
02/03/2016
Has anyone tried just putting the ingredients in the slow cooker without pre-steaming them? Read More
(7)
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Rating: 5 stars
01/26/2015
Amazing! I'm thinking about putting some turkey kielbasa on top for a one-pot meal next time. Read More
(5)
Rating: 4 stars
06/24/2017
I made this and it was very good. i didn't have velveeta so I used shredded cheese blend instead. Sauce did not turn out creamy. But you can't go wrong with cheese. I think next time I make it I may jjust forget the slow cooker. I only had a few squash and it would make more sense to keep it a one pot wonder. By draining out the water and adding the butter and the cheese I will try to put it back into the same pot and put over oven vent to keep it warm without burning the bottom. The heat from the squash should melt the butter and the cheese. Read More
(3)
Rating: 3 stars
03/10/2018
Did not add cheese for dietary reasons did not preboil added some seasonings family enjoyed it and it was low and slow so easy. Read More
(2)
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