Friday, July 9, 2010

Classic Summer Squash Casserole

No squash casserole compares to my Momma's squash casserole.  You may think I'm biased, but everyone says it.  I've never tasted a squash casserole as satisfying and delicious and addictive.

Here is my mom's recipe.  (Only difference is, I omitted the egg [I found it wasn't necessary to bind, as you can see from the picture], and used a couple non-dairy substitutes).  Now, this is one of those recipes where you can adjust to your taste, so use your judgement when measuring.

Perfect Squash Casserole:

6 cups squash, sliced and steamed
1 Vidalia onion, thinly sliced into half-moons, well salted, and caramelized in olive oil and margarine
1/4 cup Vegenaise
1/2 cup slivered almonds (yes! a must!)
1/2 cup Daiya shredded cheddar "cheese"
5 oz cheese nip type crackers, crushed (about 150 crackers) (no, not vegan. But a simple cost-benefit analysis tells me it's okay this time).
1-2 Tbsp margarine

Stir all ingredients together, reserving the margarine and some of the crushed crackers.  Put mixture in a baking dish of your choice.  Top with pats of margarine.  Bake at 350 degrees for 35 minutes, adding the remainder of the cracker crumbs to the top during the last 10 minutes of baking.

Here's a picture from last night, when it came out of the oven.  My pictures never look as good at night, but I want to show the whole dish.

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