Friday, July 9, 2010
Classic Summer Squash Casserole
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.