Broccoli-and-Squash Casserole

Southern Living
Get your recommended amount of veggies in with this meatless casserole that features fresh broccoli, yellow squash and cheddar cheese.
Makes 8 to 12 servings


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2 pounds fresh broccoli florets, cut into bite-size pieces
2 pounds yellow squash, sliced
2 small onions, chopped
4 tablespoons butter or margarine
2 large eggs, lightly beaten
1 cup mayonnaise
4 cups (16 ounces) shredded Cheddar cheese
1/4 teaspoon pepper
3 cups fine, dry breadcrumbs


Arrange broccoli in a large steamer basket over boiling water. Cover and steam 5 to 8 minutes or until crisp-tender; remove from basket. Add squash and onion to basket, and repeat procedure.

Combine squash, onion, and butter in a large bowl; mash. Stir in broccoli, eggs, and next 3 ingredients; spoon into two lightly greased 2-quart baking dishes. Sprinkle evenly with breadcrumbs.

Bake at 350° for 20 to 25 minutes or until golden.

Created date

December 2001