Broccoli and Squash Casserole
Elizabeth Scott
ingredients
- 2 lbs frozen broccoli florets, chopped
- 1 1/2 lb yellow squash, sliced
- 1 large onion, chopped
- 1/2 cup of butter, melted
- 2 large eggs, lightly beaten
- 1 cup mayonnaise
- 4 cups shredded cheddar cheese
- 1/4 tsp pepper
- 1 cup Italian breadcrumbs
directions
- 1
1. Steam broccoli until crisp (5-8 minutes), remove and place in bowl
- 2
2. Steam squash and onion until tender, remove and place in large bowl
- 3
3. Add butter to squash and onion and mash
- 4
4. Stir in broccoli, eggs, and next 3 ingredients
- 5
5. Spoon into two lightly greased 2-quart baking dishes, sprinkle evenly with breadcrumbs
- 6
6. Bake at 350 for 20-25 minutes until golden brown
notes
Calories Per Serving: 383; 24.4g fat; 14.8g protein; 19.8g carbs; 3.2g fiber
Source: Elizabeth
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