Ma Fern’s Casserole–a zucchini squash casserole side dish that you can make in the slow cooker (or stove and oven). It’s got cheddar cheese in it, and it’s really flavorful without any canned soup or breadcrumbs.
Ma Fern’s Casserole
If you’re a fan of zucchini or summer squash you will love this side dish casserole! It’s only got 5 main ingredients and you can easily make it ahead of time in your slow cooker. This recipe is adapted from Food.com. The original author said, “I grew up in Alabama and learned to make squash casserole from my Ma Fern, without added calories from milk, canned soup, crackers, or bread crumbs!”
Ingredients/Substitution Ideas
- Bacon fat–when I cook bacon I save the grease and freeze it. Then when I need bacon fat for a recipe I have it ready to go.
- Onion–yellow or white
- Zucchini–or yellow summer squash
- Kosher salt
- Black pepper
- Eggs
- Sharp cheddar cheese
Steps
Heat a pan over medium high heat and add in the bacon fat, onion, zucchini, salt and pepper. Saute uncovered until squash is tender and juices have evaporated.
Transfer mixture to slow cooker. Let cool for 10-15 minutes.
In a bowl beat the eggs and stir in the cheese. Then stir the mixture into the slow cooker.
Cover and cook on low for 2-3 hours.
Serve and enjoy.
Notes/Tips
- Serve as a side dish to any dinner. We ate this with chicken, potatoes and strawberries.
- I used a 6 quart Ninja slow cooker. My slow cooker has a stovetop function on it so I am able to do step 1 of this recipe in the actual slow cooker. They no longer sell this particular slow cooker but there are many others on the market* that have this type of function.
- You can make this in your Instant Pot if you use your saute setting to do step 1 and then the slow cooker setting (“more”) to do step 4.
- This recipe is gluten-free.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days.
- Other recipes you can make with zucchini are Zucchini Linguine and Zucchini Lasagna Roll-Ups.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Ma Fern’s Casserole
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
Description
A zucchini squash casserole side dish that you can make in the slow cooker (or stove and oven). It’s got cheddar cheese in it, and it’s really flavorful without any canned soup or breadcrumbs.
Ingredients
- 1 Tbsp bacon fat
- 1 cup diced onion
- 4 small/medium zucchini (about 1 1/2 pounds), sliced
- 3/4 tsp kosher salt
- 1/2 tsp pepper
- 2 eggs
- 1 cup shredded sharp cheddar cheese
Instructions
- Heat a pan over medium high heat and add in the bacon fat, onion, zucchini, salt and pepper. Saute uncovered until squash is tender and juices have evaporated.
- Transfer mixture to slow cooker. Let cool for 10-15 minutes.
- In a bowl beat the eggs and stir in the cheese. Then stir the mixture into the slow cooker.
- Cover and cook on low for 2-3 hours.
- Serve and enjoy.
Notes
You can also bake this in the oven instead of cooking in the slow cooker. Bake in a greased 9×13 inch dish for 35-45 minutes at 350 degrees F.
My slow cooker has a stovetop function on it so I am able to do step 1 of this recipe in the actual slow cooker.
- Category: Side
- Method: Slow Cooker or Oven
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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