Taste of Home
Broccoli Squash Bake
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
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2 cups fresh broccoli florets
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3 tablespoons butter
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2 cups sliced yellow summer squash
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1 egg
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1/2 cup shredded Swiss cheese
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1/4 cup milk
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1/4 teaspoon ground mustard
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Dash cayenne pepper
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2 tablespoons grated Parmesan cheese
Directions
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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.
Nutrition Facts
1 each: 189 calories, 15g fat (9g saturated fat), 93mg cholesterol, 203mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 9g protein.
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