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Mexican Squash Casserole Recipe
by CookEatShare Cookbook

Mexican Squash Casserole

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Ingredients

6 med. yellow squash
1 sm. onion
1 c. of 1/2" cubed Velveeta cheese

1/2 sm. can minced green chilies
Cracker crumbs, Ritz or possibly saltines

Directions

Boil squash and onion till tender. Stir and drain well. Fold in cheese and green chilies. Pour into buttered baking dish. Cover with cracker crumbs. Bake at 375 degrees for 15 min.