Gardener – casseroles – Hope you will like this one also, it is one of the best casseroles. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 10 medium zucchini and/or yellow crookneck squash-each about 6-8 inches long
- 2 large onions, quartered and sliced
- 1 cup cold soy or nut milk
- 2 tablespoon Wondra flour
- 2 tablespoon non-hydrogenated vegan margarine
- 1 teaspoon sweet bazil
- 1-1/4 teaspoon salt
- 2 sleeves Ritz type crackers, crushed
- 10 Ritz type crackers, crushed for topping
Directions:
Wash and dice or slice squash and onion, steam lightly.
Let cool. Make white sauce of the milk, flour, margarine,
sweet basil and salt. Cook until very thick. Crush vegan crackers,
sprinkle over sauteed squash and onions, pour white sauce
over top and mix well. Pour into PAM sprayed 9×13 casserole dish.
Crush remaining vegan crackers and sprinkle over top. Bake at 350 degrees
for 1 hour or until top is golden.
This is a gardeners favorite casserole because it uses up a lot of the
yellow and green stuff and disappears almost magically. Enjoy!
Serves: 12
Preparation time: 30 mi
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