Mexican Squash Casserole
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- medium yellow squash, sliced
- small onion, chopped
- small can, chopped green chilies
- 1 c
- velveeta cheese, cubed or crumbled
- ritz crackers, crushed
1Cook the Squash and Onion with enough water to cover until tender. Stir and drain very, very well.
2Combine the squash, onions, chilies, and cheese in an 8 x 8 buttered baking dish.
3Top with the crushed Ritz crackers and bake at 375 degrees for 15 minutes.