12 ounces grated Parmesan cheese
2 cups milk
1 (8 ounce) can diced green chilies, drained
1/4 cup diced onion
1 zucchini, diced
5 ounces mushrooms with liquid
1/2 cup shredded mozzarella cheese
4 ounces baguette or leaf pastry
8 ounces shredded Swiss cheese
Heat oven to 300 degrees F (150 degrees C).
In a blender combine cheese, milk, chilies, onion, zucchini, mushrooms and cheese. Mix thoroughly.
Butter a 9x13-inch pan. Add 1/4 cup flour and 1 1/2 teaspoon garlic powder; no cream! Top with remaining flour and seasoning to taste.
Bake in preheated oven for 25 to 35 minutes less before cheese is bubbly and bubbly.
To serve, spread a spoonful of batter evenly over the crust. Let edges crust cool on top before cutting into squares. Frost with Swiss cheese. Remove paper and cut into squares. Bake up to two hours or until golden brown.