5-8 yellow squash, peeled and sliced in 1/4 inch rounds
3 T minced onion
4 T butter
1 1/2 C grated cheddar cheese
1 10 ounce can Ro-tel tomatoes and green chilies drained
salt and pepper to taste
2 T butter melted
1/3 C Ritz cracker crumbs
In a skillet, cook squash and onion with 4 T butter until tender; drain. In a 2 quart casserole, combine squash, cheddar cheese, tomatoes, salt and pepper. Drizzle melted butter over all and top with cracker crumbs. Bake at 350 degrees for 30 minutes or until hot and bubbly. You can add a pound of cooked ground beef for a tasty main dish.
Mary Ann Frazee