Crusted Cheesy Squash Casserole

• 2 lb yellow squash
• 1/3 large Thinly Slice White Onion
• 1 tbsp Vegan Butter
• 2 cup Bob's Red Mill Almond meal/flour
• 1 cup Silk Soy Milk
• 2 cup Kraft Shredded Triple Cheddar Cheese
• 1/2 tsp Sea Salt
• 1/4 tsp Ground Black Pepper
• 1/4 tsp Cayenne Powder
• 2 cup Organic Bread Crumbs
• 1 Pam Olive oil spray
• 1 1/2 cup Egg Whites

1. Thinly slice 2 lbs of yellow squash
2. Broil squash and onions in water for 10 minutes
3. drain in strainer and let set
4. Melt vegan butter in medium saucepan and add almond flour and stir
5. Add warm Soy milk to saucepan and stir until thickened
6. remove mixture from heat
7. Add 1 1/2 cups of cheese, cayenne powder, salt and ground black pepper, Stir until completely melted
8. Add squash and stir well
9. Spray Olive Oil Spray onto the Casserole Dish completely.
10. Spoon squash mixture evenly in the casserole dish
11. in a medium mixing bowl, add 2 cups of egg whites and organic bread crumbs, mix well.
12. Spread bread crumb mixture over the top of squash mixture and add 1/2 cup cheese.
13. Bake at 350F for 25-30 minutes.
14. let cool for 10-15 minutes and serve

yellow squash, onion, butter, bobs red, silk, cheddar cheese, salt, ground black pepper, cayenne powder, bread crumbs, olive oil spray, egg whites

Taken from cookpad.com/us/recipes/359174-crusted-cheesy-squash-casserole (may not work)