Thursday, August 19, 2010

Summer Squash Casserole

When my husband makes rice, he always makes way too much.
My zucchini and summer squash plants produce way too much.
What to do with all the leftover rice and armloads of squash? Summer squash casserole to the rescue!

  • 3-4 yellow crookneck or zucchini, or some combination thereof
  • about 3 cups cooked rice
  • 1/4-1/2 cup vegenaise
  • about 3/4 cup vegetable broth
  • about 3/4 cup almond, soy, or rice milk
  • 1/4-1/2 cup nutritional yeast
  • salt, pepper, garlic powder, onion powder
The Process:
  1. Slice or dice squash and mix or layer with rice in an oiled casserole dish
  2. blend together all other ingredients, and pour over rice/squash mixture
  3. cover, and bake 30-45 minutes (depending how soft you like your squash) at 375
This is my new comfort food...creamy and delicious.

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