Makes: 6-8 servings                              Prep/Cook Time: 50 minutes                            


1 packet PVP Dairy Free Cheeze Sauce Mix
1 1/2 cups plain unsweetened dairy free milk*
2 pounds yellow squash, sliced ¼ inch thick
1 small yellow onion, chopped (about 1 ½ cups)
1/2 cup gluten free panko bread crumbs
4 tablespoons plant-based butter
1/4 teaspoon sea salt
¼ teaspoon black pepper 

*Avoid using oat milk as Cheeze Sauce will not set up properly.  


  • Preheat oven to 350º
  • Prepare Cheeze Sauce according to instructions on packet using only 1 ½ cups of milk.
  • Melt 2 tablespoons butter in a large skillet over medium heat.
  • Add squash, onions, sea salt and pepper.
  • Sauté, stirring often, until squash is just tender in the middle, about 5-7 minutes.
  • Take off heat and drain in a colander for a few minutes.
  • Mix drained squash/onions with prepared Cheeze Sauce.
  • Butter the bottom and sides of a 2 quart (8” x 8”) casserole dish.
  • Pour mix into casserole dish.
  • For breadcrumb topping, melt 2 tablespoons butter.
  • Combine melted butter and ½ cup panko breadcrumbs.
  • Sprinkle breadcrumbs on top of squash.
  • Bake, uncovered, for 30 minutes or until sauce is bubbling.
  • Let sit for 10 minutes before serving.

Like this recipe?  Try our Loaded Nachos.