Swiss Cheese Squash Bake
Tender pieces of yellow squash and broccoli are baked in a savory custard with Swiss and Parmesan cheeses.
1/2 cup (1 stick) butter
1 1/2 cups sliced yellow summer squash (3 small)
1 1/2 cups cut fresh broccoli or 1 package (10 ounces) frozen broccoli, thawed and cut
1 large egg
1/2 cup (2 ounces) shredded Wisconsin Swiss cheese
1/4 cup milk
1 teaspoon salt
1/4 teaspoon dry mustard
Dash of cayenne pepper
1/4 cup (1 ounce) grated Wisconsin Parmesan cheese
- In a large skillet melt butter; sauté vegetables until tender.
- In a mixing bowl beat egg slightly; stir in Swiss cheese, milk, salt, mustard and pepper.
- Place vegetables in a 1 quart baking dish; pour egg mixture over and sprinkle with Parmesan cheese.
- Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.