- 3 tablespoons butter
- 3 to 4 yellow summer squash, sliced
- 1 medium onion, chopped
- 1 can (4 ounces) chopped green chiles
- 8 to 10 saltines, crushed
- Salt and pepper to taste
- 1-1/2 cups shredded cheddar cheese
- In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chiles, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.