-----------------------SECOND LAYER-----------------------
4 c Water
1 ts Salt
3 lb Zucchini or summer squash,
-chopped
1 cn 4 oz chopped green chiles
1 md Onion, finely chopped
2 tb Butter
1 c Shredded cheddar cheese
1. For the First layer: Put ground beef, salt, pepper
and garlic in a skillet over moderate heat. Stir
mixture with a wooden spoon, break- ing up into large
chunks of meat as it cooks. Cook until well done.
Drain fat, and spoon mixture into a 2 quart casserole
dish.
2. For the Second Layer: Put water and 1 tsp. salt in
a 3 quart sauce- pan. Bring to a boil over high heat,
and add squash. Cook for 5-8 minutes or until very
tender. Pour into a colander, drain well.
3. Transfer squash back to the saucepan and mash with
potato masher or electric mixer until squash is well
broken up. Add green chiles, onion and butter. Mash
until thoroughly combined. Spread over beef mixture.
Sprinkle with cheddar cheese. Preheat oven to 350F.
4. For the Third Layer: Put eggs into a medium sized
bowl; beat with a wire whisk or portable mixer until
light. Fold in cottage cheese and parsley. Spoon over
squash layer in the casserole.
5. Sprinkle casserole with Parmesan cheese (you might
even add a little more cheddar if desired), and place
on the center rack of the oven. Bake for 35-40 minutes
or until casserole is thoroughly heated and top layer
is set. Serve immediately.
Source: McCall's Cooking School Typed for you by:
Linda Fields, Cyberealm BBS, Watertown NY
