Cheesy Veggie Pasta Casserole | VegWeb.com, The World's Largest Collection of Vegetarian Recipes

Ingredients

• 2 cups non-dairy milk (I use almond milk)
• 20 ounces pureed winter squash (I use frozen)
• 6 ounces broccoli (I use frozen)
• 6 ounces peas
• 4 ounces vegan cheddar (I use Follow Your Heart Vegan Gourmet)
• 4 ounces vegan Jack
• 4 ounces vegan cream cheese
• 1/4 cup nutritional yeast
• 1 pound pasta, cooked (I use corn/quinoa pasta by Ancient Harvest)
• bread crumbs, to taste
• seasoning, to taste (I use garlic powder, turmeric, paprika, and chili powder or you can just use Lawry's)