Mexican Squash - cooking recipe

Ingredients

5 to 8 yellow squash
3 Tbsp. minced onion
6 Tbsp. butter
1 1/2 c. Cheddar cheese, grated
1 can Ro-Tel brand tomatoes and chilies
salt and pepper to taste
bread or cracker crumbs

Preparation

Peel (optional) squash and slice.
Cook squash with the onion until just tender.
Drain squash.
In large bowl, gently combine squash with 4 tablespoons of melted butter, cheese, tomatoes and chilies.
If desired, add salt and pepper to taste.
Pour into lightly greased casserole dish.
Drizzle with 2 tablespoons melted butter and top with crumbled cracker crumbs.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Yield: 6 to 8 servings.
Freezes well.