Matterhorn Vegetable Bake
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sliced summer squash||1 1⁄2 Cup (24 tbs)|
|Frozen chopped broccoli||10 Ounce, Defrosted (1 Package)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Grated parmesan cheese||3 Tablespoon|
Place butter in 1 1/2-quart casserole.
MICROWAVE on HIGH until butter melts.
Stir in squash and broccoli to coat with butter.
MICROWAVE 6 to 8 MINUTES on HIGH, or until tender.
Beat egg lightly in small mixing bowl.
Mix in cheese, milk, salt and mustard.
Pour mixture over vegetables.
Sprinkle with parmesan cheese.
MICROWAVE 4 MINUTES on '6', or until cheese melts and is bubbly.
For ovens without solid state heat control, MICROWAVE 5 MINUTES on 5