• 4 cups yellow squash
• Water 2 cups chopped onion
• 2 chopped green chilies
• 1 tablespoon oil
• 4 ounces grated cheddar cheese
• 24 crushed crackers

Cook squash in water; drain and set aside. Saute onion and chilies in oil unti l tender. In a 1 1/2-quart casserole dish alternate layers of onions, squash a nd cheese. Top with cracker crumbs. Bake at 350 degrees F. for about 30 minu tes until bubbly throughout.

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