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Broccoli Squash Bake Recipe

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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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2-4 Servings
Prep/Total Time: 30 min.

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.

Nutrition 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.

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

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