Squash Casserole - cooking recipe

Ingredients

1 1/2 lb. whole summer squash
1 lb. Monterey Jack cheese
3/4 c. milk
4 eggs
3 Tbsp. flour
2 tsp. baking powder
1 small can Alpaso green chilies (roasted green peppers)
1/4 c. parsley
5 pieces toast, crumbled

Preparation

Cut up peeled squash.
Cook until almost tender.
Cube cheese, chop chilies and combine with eggs, milk, flour, baking powder and squash.
Butter dish and line with 3 pieces of crumbled toast. Pour in mixture and rest of crumbs.
Dot with butter and bake at 350\u00b0 for 20 to 30 minutes.