All families have classic favorites. This one belongs to Cindy, the Dirty Hippie’s mom. His folks have a large veggie garden (by large, I mean over an acre!) and the yield of yellow squash each year is pretty significant. This casserole is a staple in many southern families and everyone seems to have their own take on it. Some are made in the oven, others the slow cooker – we’ve even made it in foil packets on the grill! We love how buttery Cindy’s version is, and how simple it is to put together for a quick summer supper.
This recipe calls for a cracker topping. We like it with vegan Ritz-style crackers. Both Whole Foods and Giant store brands are vegan, but not gluten free. We did experiment with gluten-free rice cracker crumbs. They work just fine and get crispy, but you may wish to add a little more margarine for extra buttery flavor!
We used Follow Your Heart Gourmet Cheese Shreds, but Lori has prepared this with Tomato Cayenne Chao Cheese Slices cut into shreds. For the butter/margarine, we used Earth Balance Vegan Buttery Sticks.[yumprint-recipe id=’89’]
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