Yield: 1 Casserole
|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.