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Broccoli Squash Bake

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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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  • 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!

  • angelasandoval
    Nov 17, 2008

    No comment left