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Ingredients
- 2 lb. squash (yellow or zucchini)
- 2 c. Monterey Jack cheese, grated
- 1 can diced green chilies and tomatoes
- 1 onion, diced
Method
- Cook squash until tender, then mash.
- Combine in a large bowl squash, cheese, green chilies and tomatoes and onion.
- Pour mixture in a 2-quart baking dish.
- Bake in oven at 375° for 30 to 45 minutes until casserole is bubbling.
- Serves 6 to 8.