Summer Squash Casserole
- COOK
25 Mins - PREP
15 Mins - TOTAL
40 Mins
Summer Squash Casserole, a southern favorite made vegan and low fat. Perfect for using up the summer squash that might be coming from your garden. The sweetness of the squash and bell peppers melds perfectly with the zip of the creamy sour cream.
| Nutritional Facts |   |
| Servings 7 | Serving Size 1 Cup |
 | | Calories | 78 |
| Fat | 1.75g |
| Carbohydrates | 13g |
| Protein | 5 |
| Fiber | 4g |
| Sugar | 7g |
| Sodium | 379mg | | |
Ingredients
- 10 Cups Sliced (Medallion Style) Yellow Summer Squash
- 1 Large Onion, Chopped Chunky
- 1 Large Green Sweet Pepper, Chopped Chunky
- 1 Large Red Sweet Pepper, Chopped Chunky
- 1 Teaspoon Lemon Pepper
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 3/4 Cup Water
- 1 Recipe MVC's Vegan Sour Cream
- 1/2 Cup Large Flake, Nutritional Food Yeast
- 5 Multigrain Crackers, Crushed
- 1/2 Teaspoon Olive Oil
- 1 Tablespoon Large Flake, Nutritional Food Yeast
Directions
Preheat oven to 400 degrees.
Place squash, onions, peppers, lemon pepper, salt, sugar and water into a large pot and steam covered for 15 minutes or until tender. Stirring occasionally.
While the squash cooks, make the sour cream.
Remove squash from heat and drain off excess water. Add 1/2 cup of nutritional yeast and mix together with squash. Then add 1/2 Cup of the sour cream and mix together. Pour mixture into a lightly oiled 2 quart casserole dish.
In a small mixing bowl mix together crackers, olive oil and 1 tablespoon of nutritional yeast and sprinkle over the top. Place into oven and bake 20 to 25 minutes.
Remove from oven and let rest for about 10 minutes before eating.
Use the rest of the sour cream to make creamed potatoes to go with this dish.
