Yield: 1 Casserole
| Measure | Ingredient |
|---|---|
| 8 \N | To 9 squash, thinly sliced |
| 2 cups | Medium white sauce (recipe on cornstarch box) |
| 4 tablespoons | Grated cheese |
| 1 cup | Crushed, unsalted peanuts |
Boil squash in a small amount of salted water for 5 minutes; drain.
Put a layer of squash in a buttered casserole dish. Spread with white sauce and sprinkle with cheese and peanuts. Repeat layers, ending with peanuts. Bake at 350 F. for 1 hour.
From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.