You are here

Member since July 2006
0
5

Great & Easy Squash Casserole

What you need: 

1 large yellow onion chopped
2 cloves fresh garlic crushed(optional)
6 yellow squash thinly sliced into rounds
1 sleeve Ritz crackers (or other vegan 'buttery' crackers), crushed
1/3 cup vegan margarine
1 cup (at least) vegan shredded cheese; I use a mix of vegan mozz & cheddar
salt & pepper

What you do: 

First, boil a pot of water large enough for the squash to fit into and melt margarine in large saute pan. Next, boil the squash for just a few minutes to soften and saute onions & garlic in margarine until translucent. Drain squash. Add cracker crumbs to onion mix & stir to coat. Add squash to onion mix & stir until equally distributed. Add desired amount of cheese & stir until starts to melt. Salt & pepper to taste & spoon into casserole dish.
Cover, and bake at 375 for 25 minutes. Remove cover, sprinkle with a little more cheese, and bake for another 5 minutes or so.
Not fat free, but very good--Enjoy!

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

I found this really good! It was hard to stop eating after one serving. I deviated from the recipe just a bit, using two yellow longneck squash, one zucchini, one small butternut squash, one eggplant, and a few of those little sweet peppers. I loaded up on the cheese (Daiya mozz.), used Ritz crackers, and left a portion of the cracker mix for the top of the casserole.

Thanks a lot for sharing. This took me under an hour to prepare (longer than yours because I had more cutting to do), and now the leftovers can feed me for a couple of nights next week.

0 likes

wowLaughing, it looks so delicious! Any one like the brand of michael kors, for example michael kors handbags? There are a lot handbags for michael kors online, you can go to have a look

0 likes

Mmmm... What an amazing recipe soooo tasty!!!!! Thank you to whoever posted this recipe it is so delicious!!!!

0 likes

Really great recipe! It is easy and quick and helped use up alot of the squash from my CSA!

0 likes

I followed the recipe except for the vegan shredded cheese (I subbed Tofutti with great success). Made it for Thanksgiving and it was devoured; am planning to make it again for Christmas! Very delicious.

0 likes

This works equally well if you steam your squash slices, and uses less water and time.

0 likes

this sounds really good, I have to try it soon.  I bet it would be awesome with zucchini in the summertime!  :)

0 likes

I used 4 yelliow squash and 1 acorn squash, increased onion to 1-1/2, used flavored English thin bisquets instead of "Ritz," and butter for the saute rather than vegan margarine.  Fabulous recipe and very filling.  I can recommend this one for acceptance by the kids!

0 likes
Log in or register to post comments