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Broccoli-&-Squash Casserole

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Ingredients

Adjust Servings:
2 lbs fresh broccoli florets, cut into bite-size pieces
2 lbs yellow squash, sliced
2 small onions, chopped
4 tablespoons butter or 4 tablespoons margarine
2 large eggs, lightly beaten
1 cup mayonnaise
4 cups shredded cheddar cheese
1/4 teaspoon pepper
3 cups fine dry breadcrumbs

Nutritional information

623.3
Calories
344 g
Calories From Fat
38.2 g
Total Fat
18 g
Saturated Fat
135.1 mg
Cholesterol
953.6 mg
Sodium
47.4 g
Carbs
2.9 g
Dietary Fiber
6.9 g
Sugars
25.9 g
Protein
217g
Serving Size

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Broccoli-&-Squash Casserole

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    Cuisine:

    Excellent recipe. I have made it on a number of occassions. It is easy to half or quarter this recipe with good results. When preparing the full recipe, I cut back on the mayo a little. Sometimes I'll add a little less than a 1/4 teaspoon of nutmeg.

    • 55 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Broccoli-&-Squash Casserole, Crowd pleaser, Excellent recipe I have made it on a number of occassions It is easy to half or quarter this recipe with good results When preparing the full recipe, I cut back on the mayo a little Sometimes I’ll add a little less than a 1/4 teaspoon of nutmeg , Crowd pleaser


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    Bake at 350 For 20 to 25 Minutes or Until Golden.

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    Emily Johnson

    Bean aficionado brewing up the perfect cup of coffee every time.

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