Cheesy Slow Cooker Squash Casserole Recipe

Slow Cooker Cheesy Squash — only four ingredients create this simple, flavorful side dish. Tender yellow squash and sweet onion are coated in a buttery, cheesy sauce for a comforting summer vegetable.

Yellow squash is a favorite Southern summer vegetable. Yellow crookneck squash in particular are tender and mild, making them ideal for quick-cooking recipes like this one. Scroll down for more summer squash ideas and variations.

Velveeta Cheese

This recipe relies on Velveeta for its smooth, creamy melt. If you prefer a different processed cheese, the texture and flavor will change, but Velveeta works especially well in a slow cooker because it melts evenly and creates a velvety sauce when combined with butter.

Pre-Cook the Squash

Partially pre-cooking the squash ensures it becomes tender in the slow cooker without turning mushy. Slice the yellow squash and the sweet onion, place them in a microwave-safe bowl with a few tablespoons of water, cover, and microwave for 3 to 5 minutes. You want the squash to be just starting to soften; it will finish cooking in the crock pot.

How to Make Slow Cooker Cheesy Squash

Short overview — see the recipe card below for full details.

After microwaving, drain the squash and onions well and blot them dry with paper towels. Excess moisture can make the sauce watery, so removing liquid is important. Transfer the drained vegetables to the slow cooker, scatter cubed Velveeta and butter over the top, then cover and cook on LOW for about 90 minutes. Stir gently, season with salt and pepper to taste, and add a pinch (about 1/2 teaspoon) of crushed red pepper flakes if you like a little heat.

Storage

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.

This easy slow cooker side highlights summer squash in a rich, cheesy sauce. It’s a quick way to turn fresh squash into a crowd-pleasing dish.

Try These Other Summer Squash Recipes:

• Yellow Squash Casserole
• Pimento Cheese Stuffed Squash
• Summer Squash and Onions
• Squash Puppies
• Greek Quinoa Stuffed Summer Squash
• Panko Parmesan Squash Planks

Slow Cooker Cheesy Squash

Prep: 10 mins

Cook: 1 hr 30 mins

Total: 1 hr 40 mins

Servings: 8

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A simple slow cooker side using just a few ingredients: yellow squash, sweet onion, butter, and Velveeta for a creamy, comforting dish.

Equipment

• 6-quart slow cooker

Ingredients

• 4 medium yellow squash, cut in half lengthwise and then into half-moon shapes
• 1 small sweet onion, cut in half and sliced
• 4 tablespoons butter, cubed
• 6 ounces Velveeta cheese, cubed
• Salt and pepper, to taste

Instructions

• Place the sliced squash and onion in a large microwave-safe bowl. Add a few tablespoons of water, cover with plastic wrap, and microwave 3 to 5 minutes until crisp-tender. Drain well and blot dry with paper towels. Transfer to a 6‑quart slow cooker.
• Scatter the cubed butter and Velveeta over the vegetables. Cover and cook on LOW for 1 1/2 hours. If the squash needs more time, continue cooking until tender.
• Stir to combine, taste, and season with salt and pepper. Add 1/2 teaspoon crushed red pepper flakes if you want a spicy kick.

Notes

Removing excess moisture after microwaving helps keep the sauce creamy rather than watery.

Nutrition

Calories: 117 kcal | Carbohydrates: 7 g | Protein: 6 g | Fat: 8 g

Nutrition information is an estimate.

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