Source: Farm member Kara Martin Snyder
This ain’t your Momma’s casserole! Taking only about 15 minutes to prep for baking, this is a comforting, simple summer supper with lots of creaminess and flavor. It’s also a great way to use that leftover rice. The nutritional yeast (a.k.a. “nooch”) packs a Vitamin B12 punch. Pair with lightly-dressed salad or some steamed greens for an easy weeknight dinner.
3-4 yellow squash or zucchini (or both!), cut into half moons
3 c. cooked rice
1/3 c. vegenaise (or mayonnaise)
½ c. vegetable broth
3/4 c. almond, soy, or rice milk (or regular ol’ milk)
¼ c. nutritional yeast
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. turmeric
Salt & pepper to taste
Oil a casserole or glass baking dish. Mix the squash and rice and add to the casserole dish. Whisk the rest of the ingredients together; and pour over squash mixture. Cover and bake for 30-45 minutes at 375 degrees.
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