Serves: 10
Total Calories: 144
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.
This Summer Squash And Chilies Bake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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