Zucchini Squash Casserole - cooking recipe

Ingredients

2 lb. squash, cubed
4 eggs
1/2 c. milk
1 lb. Jack cheese, cubed
1 tsp. salt
2 tsp. baking powder
3 Tbsp. flour
1/2 c. chopped parsley
1 small can green chilies, cut fine
very fine bread crumbs
1/2 cube butter

Preparation

Cook squash gently in salted water until barely tender.
Drain well and cool.
Mix eggs, milk, cubed cheese, salt, baking powder, flour, parsley and chilies.
Fold into cooked, cooled squash. Butter a 9 x 13-inch oblong glass baking dish generously. Sprinkle bottom and sides with fine bread crumbs.
Pour in the squash mixture.
Sprinkle more crumbs on top and dot with butter. Bake at 325\u00b0 for about 30 minutes.
Serves 10.
Great leftover!