INGREDIENTS

INSTRUCTIONS

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. For the
Second Layer: Put water and 1 tsp. salt in a 3 quart saucepan. 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. 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. 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. 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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

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