How to make it

  • Stir together Gruyere,ricotta,bread crumbs,cornstarch,basil,3/4 tsp of thyme and 1/2 tsp. each of salt and pepper;set aside
  • Heat olive oil in large skillet over med-high heat. Add mushrooms and onion,sprinkle with remaining 3/4 tsp thyme and 1/4 tsp each salt and pepper. Cover,cook 6 mins,stirring occasionally.
  • Coat slow-cooker with cooking spray. Layer 1/3 of squash in bottom. Add 1 c mushroom mixture over squash;sprinkle 2/3 c ricotta mixture on top. Later with another 1/3 squash,rest of mushroom mixture and another 2/3 c ricotta mixture. Place remaining squash and ricotta mixture on top.
  • Cover,cook for 2 hours on high or 4 hours on low. Serve immediately

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was good "
    pointsevenout ate it and said...
    Good flavor. Should have peeled the squash.
    See Rich Squash Casserole for more.
    Was this review helpful? Yes Flag
    " It was excellent "
    m2googee ate it and said...
    Looks yummy!
    Was this review helpful? Yes Flag
    " It was excellent "
    hot_it_up ate it and said...
    Love the layering in a crock. I have the type where the crock is removable. So if I set it on the table it is no longer a crock, but a real tall casserole.
    Great post. :)

    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes