Crock Pot Squash Casserole - cooking recipe

Ingredients

3 lbs squash peeled and seeded butternut squash
2 (10 3/4 ounce) cans cream of mushroom soup
1 cup sour cream
1/3 cup butter, melted
3 carrots, peeled and shredded
1 cup sweet onion, finely diced
2 cups herb stuffing mix
15 Ritz crackers, finely crushed
1 cup shredded cheddar cheese

Preparation

Flash boil the squash on the stove in a small amount of water for about 3-5 minutes, or until just tender. Drain.
In a large bowl, combine soup, sour cream, butter, carrots, onion and stuffing mix. Add squash and fold inches.
Pour into greased crock pot. Top with crushed Ritz Crackers.
Cook on low for 3-4 hours or high for 2 hours, or until squash is tender.
Add 1 cup of shredded cheddar cheese. Cook for about 5 minutes or until cheese is melted.