Mexican Squash

Directions

1. 1
   Peel (optional) squash and slice.
2. 2
   Cook squash with the onion until just tender.
3. 3
   Drain squash.
4. 4
   In large bowl, gently combine squash with 4 tablespoons of melted butter, cheese, tomatoes and chilies.
5. 5
   If desired, add salt and pepper to taste.
6. 6
   Pour into lightly greased casserole dish.
7. 7
   Drizzle with 2 tablespoons melted butter and top with crumbled cracker crumbs.
8. 8
   Bake at 350° for 30 minutes or until bubbly.
9. 9
   Yield: 6 to 8 servings.
10. 10
    Freezes well.