Squash Casserole

Name: Squash Casserole
Ingredients: 1 1/2 lb. whole summer squash; 1 lb. Monterey Jack cheese; 3/4 c. milk; 4 eggs; 3 Tbsp. flour; 2 tsp. baking powder; 1 small can Alpaso green chilies (roasted green peppers); 1/4 c. parsley; 5 pieces toast, crumbled

9 ingredients

5 steps

Ingredients

1 1/2 lb. whole summer squash
1 lb. Monterey Jack cheese
3/4 c. milk
4 eggs
3 Tbsp. flour
2 tsp. baking powder
1 small can Alpaso green chilies (roasted green peppers)
1/4 c. parsley
5 pieces toast, crumbled

Directions

1

Cut up peeled squash.
2

Cook until almost tender.
3

Cube cheese, chop chilies and combine with eggs, milk, flour, baking powder and squash.
4

Butter dish and line with 3 pieces of crumbled toast. Pour in mixture and rest of crumbs.
5

Dot with butter and bake at 350° for 20 to 30 minutes.