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Matterhorn Vegetable Bake Recipe
|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|
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
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