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Matterhorn Vegetable Bake

Microwaverina's picture
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sliced summer squash 1 1⁄2 Cup (24 tbs)
  Frozen chopped broccoli 10 Ounce, Defrosted (1 Package)
  Egg 1
  Shredded swiss cheese 1⁄2 Cup (8 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  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

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1050 Calories from Fat 713

% Daily Value*

Total Fat 81 g124.7%

Saturated Fat 49 g245.2%

Trans Fat 0 g

Cholesterol 427.4 mg142.5%

Sodium 2919.1 mg121.6%

Total Carbohydrates 34 g11.2%

Dietary Fiber 10.6 g42.6%

Sugars 12.4 g

Protein 55 g109.7%

Vitamin A 228.2% Vitamin C 535.6%

Calcium 121.9% Iron 15.3%

*Based on a 2000 Calorie diet

Matterhorn Vegetable Bake Recipe