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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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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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