Great & Easy Squash Casserole
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
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!
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.
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Mmmm... What an amazing recipe soooo tasty!!!!! Thank you to whoever posted this recipe it is so delicious!!!!
Really great recipe! It is easy and quick and helped use up alot of the squash from my CSA!
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.
This works equally well if you steam your squash slices, and uses less water and time.
this sounds really good, I have to try it soon. I bet it would be awesome with zucchini in the summertime! :)
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!