Zucchini Squash Casserole - cooking recipe

Ingredients

4 medium zucchini squash
1 can mushroom or cream of celery soup
1/4 c. chopped green pepper
1/4 c. chopped onion
1 large fresh tomato, cut up
1 1/2 c. grated cheese
1/2 c. cracker crumbs
1/2 c. milk
1 egg

Preparation

Slice squash about 1/4 inch thick.
Boil 3 minutes.
Mix soup, green pepper, onion and fresh tomato.
Place thin layer of cracker crumbs in bottom of dish.
Add layer of squash, half of grated cheese and half of soup mixture.
Season and repeat these layers, using remaining cheese on top.
Pour over 1/2 cup milk into which one egg has been beaten.
Bake well at 350\u00b0.