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Broccoli Squash Bake Recipe

Broccoli Squash Bake Recipe photo by Taste of Home

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My grandmother made this when she cooked for our farmhands years ago. I've cut her recipe down to serve fewer people. I like to make this side dish when my garden is bursting with fresh vegetables and into the fall, when the colors and taste blend into the season. -Mildred Sherrer, Bay City , Texas

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Broccoli Squash Bake Recipe

Prep/Total Time: 30 min.

Yield: 2-4 Servings

15 15 30

Ingredients

2 cups fresh broccoli florets
3 tablespoons butter
2 cups sliced yellow summer squash
1 egg
1/2 cup shredded Swiss cheese
1/4 cup milk
1/4 teaspoon ground mustard
Dash cayenne pepper
2 tablespoons grated Parmesan cheese

Directions

In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a greased 1-qt. baking dish. In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350° for 15-20 minutes or until set. Yield: 2-4 servings.

Nutritional Facts 1 serving (1 each) equals 189 calories, 15 g fat (9 g saturated fat), 93 mg cholesterol, 203 mg sodium, 6 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Broccoli Squash Bake in Reminisce September/October 2000, p50

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Broccoli Squash Bake

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Reviewed on Jul. 07, 2012 by cmgentzel

I made this casserole with fresh broccoli and squash from the garden. We liked it alot and will make it again.

Reviewed on Nov. 24, 2009 by 86county

Made this dish for Thanksgiving-very colorful, very well received. Mixed well for leftovers with rice pilaf as well. Would definately make this again. Added more cayenne per previous note.