Swiss Cheese Squash Bake

Tender pieces of yellow squash and broccoli are baked in a savory custard with Swiss and Parmesan cheeses.

Recipe Ingredients:

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

Cooking Directions:

1. In a large skillet melt butter; sauté vegetables until tender.
2. In a mixing bowl beat egg slightly; stir in Swiss cheese, milk, salt, mustard and pepper.
3. Place vegetables in a 1 quart baking dish; pour egg mixture over and sprinkle with Parmesan cheese.
4. 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.