Slow cooker squash/ zucchini Casserole

Another good one for all the extra zucchini.. I put a few red pepper flakes in this. Came from bettycrocker.com

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 or italian 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... I used cream of celery
1
tablespoon butter or margarine, melted

Chopped fresh Italian (flat-leaf) parsley if desired

Directions
1Spray 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.

2In 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.

3Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.


Nutrition Information. Servings 8

Serving Size: 1 Serving Calories180 , Total Fat12g (Saturated Fat6g, ), Sodium410mg Total Carbohydrate12g (Dietary Fiber2g ), Protein5g ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%; Exchanges:1/2 Starch; 1 Vegetable; 2 1/2 Fat; Carbohydrate Choices:1/2 *Percent Daily Values are based on a 2,000 calorie diet.