This is one of those amazing, comfort food dishes. While squash and corn are so plentiful you really need to make this. I didn't have fresh corn or I would have used that, but frozen works great. This makes a large casserole that would be great for…
a potluck or dinner with guests. Leftovers reheat well.
- 3 yellow squash (cut into 1/4-inch-thick slices)
- 3 zucchini (cut into 1/4-inch-thick slices)
- 1/4 cup Earth Balance Margarine (divided)
- 2 cups sweet onion (diced)
- 4 garlic cloves (minced)
- 3 cups corn kernels (fresh, or frozen)
- 1 package daiya cheddar shreds
- vegan sour cream (1/2 cup Toffuti)
- 1/2 cup mayo (Just)
- 2 eggs (large flax, 1 T flaxseed meal + 3 T warm water = 1 egg, mix these together and stir well, let sit about 5 minutes)
- 2 teaspoons ground black pepper (freshly)
- 1 teaspoon table salt
- 1 1/2 cups fresh breadcrumbs (soft, divided, I make my own and keep it in the freezer)
- 2/3 cup nutritional yeast (divided)
- Preheat oven to 350°. Melt 2 tablespoons Earth Balance in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. In a large bowl stir together squashes, onion mixture, corn, next 6 ingredients, and 1/3 cup each breadcrumbs and nutritional yeast just until blended.
- Spoon mixture into a lightly greased 13- x 9-inch baking dish. Melt remaining 2 Earth Balance. Stir in remaining 1 cup breadcrumbs and 1/3 cup nutritioanl yeast. Sprinkle over casserole. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving. I served this with Gardein Chipotle Lime Crispy Finger - drenched in Frank's hot sauce.
|Calories600Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|