Ingredients

4 TB Olive Oil

1 Large Red Onion (finely chopped)

16 Veggie Burgers (cooked and crumbled, Boca-brand)

2 cups Heavy Cream

2 cups Skim Milk

8 cups Water

8 cans Cream of Celery Soup

10 cups of Butternut Squash (cubed)

15 cups of Tatertots

10 cups of Tatertot Crowns

10 cups of Broccolli Florets (chopped)

10 cups of Cheddar/Jack Blend Cheese

Directions

In a large stockpot, saute chopped onion in olive oil until softened, but not brown. Add veggie burger crumbles. Once crumbles become lightly browned, add cream, milk, water and celery soup. Cook over medium heat, until heated but not boiling.

In a 9×13 pan, layer 2 cups of squash and 3 cups of tatertots. Then 2 cups of chopped broccolli and 4 3/4 cup of sauce. On the top of the casserole add 2 cups of tatertot crowns and 2 cups of cheese blend.

Makes 5 pans. Each pan makes 8 large servings, 40 meals.