Mexican Squash - cooking recipe

Ingredients

1 (16 oz.) pkg. frozen sliced yellow squash
1 tomato, chopped
1/4 c. sliced green onions
2 Tbsp. melted butter
1 (4 oz.) can chopped green chilies, drained
1/4 tsp. cumin
1/4 tsp. oregano
3/4 c. grated Monterey Jack
1/4 c. crushed seasoned croutons
jalapenos (optional)

Preparation

Cook squash until barely tender.
Drain well.
In a 2-quart glass casserole, layer squash, tomato, onion and chilies.
Drizzle with butter.
Toss together remaining ingredients.
Sprinkle over vegetables.
Bake in a 375\u00b0 oven for 15 to 20 minutes.