Broccoli Squash Bake

Name: Broccoli Squash Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-4 servings.
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

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

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.

Nutrition Facts

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

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

Reviews

Click stars to rate

Average Rating:

cmgentzel

Jul 7, 2012

I made this casserole with fresh broccoli and squash from the garden. We liked it alot and will make it again.
86county

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.
sbailey111

Sep 8, 2009

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