Ingredients
3 tablespoons butter3 to 4 yellow summer squash, sliced1 medium onion, chopped1 can (4 ounces) chopped green chilies8 to 10 saltines, crushedSalt and pepper to taste1-1/2 cups shredded cheddar cheese
Preparation
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-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.
