Broccoli Squash Bake Recipe

3.5 3 4
Broccoli Squash Bake Recipe
Broccoli Squash Bake Recipe photo by Taste of Home
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Broccoli Squash Bake Recipe

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3.5 3 4
Publisher Photo
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
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2-4 servings
TOTAL TIME:
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.
Originally published as Broccoli Squash Bake in Reminisce September/October 2000, p50

Nutritional Facts

1 each: 189 calories, 15g fat (9g saturated fat), 93mg cholesterol, 203mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 9g protein.

  • 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
  1. 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.
Originally published as Broccoli Squash Bake in Reminisce September/October 2000, p50

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MY REVIEW
cmgentzel User ID: 2377770 59088
Reviewed Jul. 7, 2012

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

MY REVIEW
86county User ID: 2212728 28300
Reviewed Nov. 24, 2009

"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."

MY REVIEW
sbailey111 User ID: 4305526 28297
Reviewed Sep. 8, 2009

"Could use more seasoning, slightly bland to my taste. My boyfriend loved it though!"

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