Broccolisquashcasserole Recipes

SQUASH AND BROCCOLI CASSEROLE

Squash and Broccoli Casserole image

Make and share this Squash and Broccoli Casserole recipe from Food.com.

Provided by NormCooks

Categories Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 acorn squash or 2 butternut squash, roasted
3 cups broccoli, chopped and cooked
1 cup onion, chopped
1 cup celery, chopped
1 roma tomato, sliced
2 tablespoons Mrs. Dash seasoning mix, Original Blend Seasoning
1 tablespoon fresh ground black pepper

Steps:

Slice squash in half, remove seeds, fill seed wells with chopped celery, onions, bell peppers, sprinkle with water and black pepper, then roast for about 45 minutes until squash is tender. For additional information see my Recipe #179443.
Steam broccoli (fresh or frozen) on stovetop in a saucepan with steaming insert.
While broccoli is cooking, remove skin from squash and puree in food processor. Discard skin. Place pureed squash in a 9x12" rectangular glass baking dish.
Once broccoli is cooked, stir in with squash, chopped onions, chopped celery, and fresh ground black pepper.
Slice 1 Roma tomato. Discard end slices. Place remaining slices across the top of squash mixture. Sprinkle with Mrs. Dash Seasoning Blend and pepper.
For an extra boost, sprinkle some red pepper flakes across the top. Bake at 350°F for about 30 to 40 minutes.

Nutrition Facts : Calories 68.3, Fat 0.3, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 16.7, Fiber 3.3, Sugar 1.9, Protein 2.2

BROCCOLI SQUASH BAKE

Broccoli Squash Bake image

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

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 189 calories, Fat 15g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 203mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

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