When zucchini and summer squash are in season, make this cheesy casserole. Green chilies give it a kick.

 

Dinner Recipes - Cereal gives this veggie casserole a crunch

When zucchini and summer squash are in season, make this cheesy casserole. Green chilies give it a kick.

(Nutrition Information)

• 3 cups   thinly sliced zucchini
• 3 cups   thinly sliced yellow summer squash
• 1/2 cup   chopped onions
• 4 tablespoons   margarine or butter, divided
• 1 can   (4 oz.) chopped green chilies
• 2 tablespoons   flour
• 1/2 teaspoon   salt
• 1/4 teaspoon   pepper
• 1 1/2 cups   shredded Montery Jack cheese
• 1 cup   low-fat cottage cheese
• 1   egg, slightly beaten
• 2 tablespoons   chopped parsley
• 1/2 cup   Parmesan cheese
• 3 cups   Rice Krispies®
• Why use Kellogg's® Rice Krispies®?
  

  

  Why use Kellogg's® Rice Krispies®?

  As the first crisped rice cereal, Kellogg’s® Rice Krispies® has been bringing families together in the kitchen for over 80 years.

  To experience the timeless flavor, make your Rice Krispies Treats® squares with the original Rice Krispies® brand cereal.

  Where to buy

  

1. In 12-inch fry pan, over medium heat, saute 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.

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