Makes 8 to 12 servings

Get your recommended amount of veggies in with this meatless casserole that features fresh broccoli, yellow squash and cheddar cheese.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Ratings & Reviews

tlroche's Review

September 17, 2012

Risalea's Review

November 25, 2011
I recently lost 25 lbs. and am still working on it and was looking for recipes that were lighter for Thanksgiving or that I could lighten up. This was perfect! I subbed 1/2 cup no fat Greek yogurt for the mayo and used reduced fat cheese, 2 cups and no butter. I replaced the eggs with Eggbeaters and used 1 cup Panko bread crumbs on top. It was a hit!

WhitneyWill's Review

February 27, 2011
Fabulous way to combine my two favorite vegetables. I didn't have any breadcrumbs, so I used some dry stuffing mix, crushed it a bit with a rolling pin, and drizzled 3 T butter on top. It was delicious! Even my husband liked it, and he's not a big fan of vegetable casseroles.

hummingcowbird's Review

July 25, 2010
So I wish I would have read on cuz I used the listed amount of mayo. I would of preferred not to. I'm just learning how to cook at the ripe old age of 35. I ran into this recipe by accident. It's in the oven as we speak. I'm really looking forward to it. Somehow, I think it will still be delicious.

ChefBrown67's Review

December 24, 2009
This is an easy, great tasting casserole. There's no need for the mayonaise and I use half the cheese. It can also be made the night before and simply warmed at 350 for 45 minutes to an hour the day of the dinner. Kids love this, too!