1 (16 ounce) canned green chiles
6-8 zucchini squash, sliced
1 1/2 cap cup cheddar cheese, shredded
2 eggs, beaten
salt and pepper
2/3 cup bisquick
1/2 teaspoon Oregano
1 1/2 cup milk
Directions: Layer green chiles, zucchini and cheddar cheese in a 9″x13″ casserole dish. Mix the remaining ingredients and pour over zucchini mixture. Bake for 1 1/2 hours to 2 hours at 300 degrees.
Note: This is a recipe, that my friend, Eileen Ramorini, gave me. She brought it to one of your church socials, and it was a great hit. It is really light and tasty.