Categories: Casseroles, Grains, Vegetables, Vegetarian 
      Yield: 1 casserole 
  
      8    To 9 squash, thinly sliced 
      2 c  Medium white sauce 
           -- (recipe on cornstarch 
           -- box) 
      4 tb Grated cheese 
      1 c  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.