Recipe by: Susan Voisin

This is my vegan interpretation of a casserole my mother used to serve. You can also make it using creamed corn instead of the corn and corn starch mixture used here, but I think the whole corn gives it a better texture–plus, no added sugar or salt.

4 medium yellow squash (summer squash), halved lengthwise and cut into 1/2-inch pieces
1 small onion, sliced thinly or cut into thin wedges
1/8 cup water
1 can yellow corn, no salt added
2 tsp. corn starch
1 tsp. oregano
1/8-1/4 tsp. freshly ground black pepper
salt to taste (optional)
bread crumbs (optional)

In a covered, microwave-safe dish, cook the yellow squash and onion in the water until it’s just tender, about 7 minutes. You can perform this step in a steamer, if you wish.

Preheat the oven to 350. While the squash is cooking, open the can of corn and drain the liquid into a blender. Add 1/2 cup of the corn and the corn starch to the blender, and puree until smooth.

When the squash is tender, add the blended corn mixture, the remaining corn, the oregano, black pepper, and salt to taste, and stir to combine. Sprinkle the top with bread crumbs, if desired. Bake, uncovered, in the oven until top is brown and casserole is bubbly, about 20-25 minutes.

Serves 3-4

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