Mexican Squash Casserole - cooking recipe

Ingredients

2 lb. squash (yellow or zucchini)
2 c. Monterey Jack cheese, grated
1 can diced green chilies and tomatoes
1 onion, diced

Preparation

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\u00b0 for 30 to 45 minutes until casserole is bubbling.
Serves 6 to 8.