Mexican Squash

1. 1

   Cook sliced squash until tender; drain.

2. 2

   Place cheese in bottom of buttered casserole.

3. 3

   Combine onion, peppers and eggs. Put half of squash in casserole; salt and pepper to taste.

4. 4

   Spread 1/2 of egg mixture on squash.

5. 5

   Add remaining squash, then onion and egg mixture, salt and pepper.

6. 6

   Crumble 2 slices toasted bread over top and pour soup over that.

7. 7

   Bake at 350u00b0 for 35 to 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.