Yellow Squash Casserole
3 TBSP butter or margarine
3 to 4 yellow summer squash, sliced
1 medium onion, chopped
1 can (4-oz.) chopped green chilies
8 to 10 saltines, crushed
salt and pepper to taste
1-1/2 cups (6 oz.) shredded cheddar cheese
In a skillet, melt butter over medium high heat. Saute squash and
onion until crisp-tender. Remove from the heat; stir in chilies, crackers,
and salt and pepper. Spoon into a greased 1-1/2 quart casserole. Top with
cheese. Bake at 350 for 15-20 minutes.
YIELD: 4-6 servings.
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