The Best Crouton Casserole

Here's one of my favorite comfort food recipes. It's sort of like holiday
stuffing. I call it "Crouton" Casserole because my kids *think* they don't like
stuffing. They'll eat the stuffing cubes if they think they're croutons but not
if they know it's bread cube stuffing. This recipe lends itself
to personalizing very well.

Crouton Casserole

Ingredients:

4 stalks of celery - sliced

3 carrots - shredded

1 large onion - diced

1 tablespoon garlic powder/granules

Your choice of liquid/oil for sautéeing (I used Earth Balance)

2-14 oz bags vegan seasoned bread stuffing

2-16 Fluid oz boxes vegan "Cream of ..." soup (you can use any flavor "cream of
..." soup. I use Imagine's Cream of Leek Soup)

1 container Tofutti Better Than Sour Cream

1 cup Nutritional Yeast (more or less to taste)

Directions:

Combine first 4 ingredients in your choice of sautéeing liquid in a frying pan
or skillet. Sautéed until the onions become translucent.

Combine the next 4 ingredients in a large (really large) container and mix
together (I use my hands since to me this seems easier). Add the sautéed
mixture and thoroughly combine. Continue mixing until the bread crumbs become
soft and stick together. Add the nutritional yeast and mix thoroughly.

Put mixture in a casserole dish or small dutch oven. Cover with lid or foil and
bake at 350 degrees F for approximately 30 - 40 minutes.