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Veganized Creamy Squash Carrerole
The next time I buy another giant zucchini for $1, I am making this. I am not going to toss it into miso soup, which was a bad idea. I like squash, but I keep preparing it badly, such that I never buy it, or buy it and get overenthusiastic about throwing it into random recipes, to "see what happens." Answer: sad vegan.
Creamy Squash Casserole
(from Pleasant Valley Farm in Hubbardsville, NY)
3 zucchini, or one giant zucchini for $1
3 yellow squash
10 3/4 oz can cream of "chicken" soup (really, I would just use soymilk & vegan better than broth)
2 3/4 c herb-flavored stuffing mix, divided
1 c soy sour cream
1/3 c soy margarine, softened
2 carrots, shredded
1/2 c onion, chopped (I personally think leeks would be better)
Combine squash w/small amt of water in a saucepan. Bring to a boil for 3 minutes. Drain and set aside.
In large bowl, combine soup, sour cream, margarine, carrots, and onions. Stir in 2 c stuffing mix.
Fold in squash; transfer to a greased 13x9 in baking pan. Sprinkle with remaining stuffing mix.
Bake uncovered at 350 deg. F for 25 min.
Makes 10-12 servings.
Can be divided into two 9-inch pans. Bake one, freeze the other.
Creamy Squash Casserole
(from Pleasant Valley Farm in Hubbardsville, NY)
3 zucchini, or one giant zucchini for $1
3 yellow squash
10 3/4 oz can cream of "chicken" soup (really, I would just use soymilk & vegan better than broth)
2 3/4 c herb-flavored stuffing mix, divided
1 c soy sour cream
1/3 c soy margarine, softened
2 carrots, shredded
1/2 c onion, chopped (I personally think leeks would be better)
Combine squash w/small amt of water in a saucepan. Bring to a boil for 3 minutes. Drain and set aside.
In large bowl, combine soup, sour cream, margarine, carrots, and onions. Stir in 2 c stuffing mix.
Fold in squash; transfer to a greased 13x9 in baking pan. Sprinkle with remaining stuffing mix.
Bake uncovered at 350 deg. F for 25 min.
Makes 10-12 servings.
Can be divided into two 9-inch pans. Bake one, freeze the other.