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Slow Cooker Squash Recipe

Aunt Shar’s recipe for Possum Pie has been a family favorite (and the name a family joke) for years. It’s a true southern dish made from tender yellow summer squash; the finished casserole is a cross between a soufflé and a gratin. One day I was planning to be away for a couple of hours, so I changed a few ingredients and tried this slightly different version in my slow cooker. It worked perfectly, and didn’t necessitate heating the oven (or the kitchen). It’s a great side dish for a family dinner any time of year, and would be great to serve at holiday dinners since there’s no fussing over it once it’s in the slow cooker.
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When choosing yellow summer squash, try to pick smaller ones without tough skin; the small ones also have less seeds. Zucchini squash (no bigger than 8” long and 2” in diameter) can be substituted or a mixture of both can be used. This version calls for bacon instead of possum, which isn’t readily available in my area (and probably not yours either); it’s optional, of course, and without it Slow Cooker Possum Pie can be a delicious vegetarian dish that will draw raves from all who are lucky enough to eat it. The addition of hot pepper sauce emphasizes the flavor of the cheese; the amount can be increased or reduced according to taste.

8 Servings

1 pound yellow summer squash, or zucchini, or a mixture, cooked until just tender
1 cup cheddar cheese, grated
1 cup crushed saltine crackers
1 tablespoon grated onions
2 eggs
3 tablespoons butter
3/4 cup hot milk
1/2 teaspoon hot pepper sauce
1/4 cup crisp crumbled bacon
Salt and freshly ground pepper, to taste
  1. Spray the inside of a 2-3 quart slow cooker with non-stick spray.

  2. Mix all ingredients well; pour into the prepared slow cooker.

  3. Cover, set the slow cooker to high, and let cook about 2 hours or until set.

  4. When set, tilt the lid slightly for a few minutes to let the excess moisture evaporate.

Amount Per Serving
Calories 195 Calories from Fat 117
Percent Total Calories From: Fat 60% Protein 16% Carb. 24%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 84 mg
Sodium 297 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 0 g
Protein 8 g

Vitamin A 11% Vitamin C 15% Calcium 0% Iron 6%






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