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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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:
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.
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