Broccoli Squash Bake
From Reminisce

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

SERVINGS 2-4
CATEGORY Side Dish
METHOD Baked
PREP 15 min.
COOK 15 min.
TOTAL 30 min.


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.