Crusted Cheesy Squash Casserole

Name: Crusted Cheesy Squash Casserole
Cuisine: American
Ingredients: 2 lb yellow squash; 1/3 large Thinly Slice White Onion; 1 tbsp Vegan Butter; 2 cup Bob's Red Mill Almond meal/flour; 1 cup Silk Soy Milk; 2 cup Kraft Shredded Triple Cheddar Cheese; 1/2 tsp Sea Salt; 1/4 tsp Ground Black Pepper; 1/4 tsp Cayenne Powder; 2 cup Organic Bread Crumbs; 1 Pam Olive oil spray; 1 1/2 cup Egg Whites

Dwayne Stafford @cook_3279031

Addictive Healthy Food

Dwayne Stafford @cook_3279031

Addictive Healthy Food

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Ingredients

2 lbyellow squash
1/3 largeThinly Slice White Onion
1 tbspVegan Butter
2 cupBob's Red Mill Almond meal/flour
1 cupSilk Soy Milk
2 cupKraft Shredded Triple Cheddar Cheese
1/2 tspSea Salt
1/4 tspGround Black Pepper
1/4 tspCayenne Powder
2 cupOrganic Bread Crumbs
1Pam Olive oil spray
1 1/2 cupEgg Whites

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Steps

1

Thinly slice 2 lbs of yellow squash
2

Broil squash and onions in water for 10 minutes
3

drain in strainer and let set
4

Melt vegan butter in medium saucepan and add almond flour and stir
5

Add warm Soy milk to saucepan and stir until thickened
6

remove mixture from heat
7

Add 1 1/2 cups of cheese, cayenne powder, salt and ground black pepper, Stir until completely melted
8

Add squash and stir well
9

Spray Olive Oil Spray onto the Casserole Dish completely.
10

Spoon squash mixture evenly in the casserole dish
11

in a medium mixing bowl, add 2 cups of egg whites and organic bread crumbs, mix well.
12

Spread bread crumb mixture over the top of squash mixture and add 1/2 cup cheese.
13

Bake at 350°F for 25-30 minutes.
14

let cool for 10-15 minutes and serve