Spicy Squash Bake

Spicy Squash Bake

When zucchini and summer squash seem to be overtaking your garden, make this cheesy casserole. Green chilies give it a kick.

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PREP TIME (MIN)

30

TOTAL TIME (MIN)

60

SERVINGS

10

Ingredients

  • 3 cupsthinly sliced zucchini
  • 3 cupsthinly sliced yellow summer squash
  • 1/2 cupchopped onions
  • 4 tablespoonsmargarine or butter, divided
  • 1 can(4 oz.) chopped green chilies
  • 2 tablespoons flour
  • 1/2 teaspoonsalt
  • 1/4 teaspoonpepper
  • 1 1/2 cupsshredded Montery Jack cheese
  • 1 cuplow-fat cottage cheese
  • 1egg, slightly beaten
  • 2 tablespoonschopped parsley
  • 1/2 cupParmesan cheese
  • 3 cupsKellogg's® Rice Krispies® cereal

Directions

1. In 12-inch fry pan, over medium heat, sauté squash and onions in 2 tablespoons of the margarine, just until crisp-tender. Remove from heat. Carefully fold in chilies, flour, salt and pepper. Place in 12 x 7 1/2 x 2-inch (2-qt.) glass baking dish, coated with cooking spray. Sprinkle evenly with Monterey Jack cheese. 2. Combine cottage cheese, egg and parsley. Spread evenly over Monterey Jack cheese. 3. Bake at 400°F for 20 minutes. Meanwhile, melt remaining 2 tablespoons margarine and combine with KELLOGG'S® RICE KRISPIES® cereal and Parmesan cheese. Sprinkle top with cereal mixture. Return to oven and bake 10 minutes longer or until cereal browns. Serve hot.