Squash and Cheese Casserole with Chiles
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INGREDIENTS 4 pounds yellow squash
2 pounds zucchini
1 large onion, chopped
2 tablespoons sugar
1 teaspoon salt
2 cups water
1 cup sharp Cheddar cheese, grated
1 cup Velveeta cheese, shredded
4 tablespoons green chiles, chopped
1 cup light cream
ButterSlice yellow squash and zucchini and combine with onion in a saucepan; add sugar, salt and water. Cover and cook over moderate heat 15 to 20 minutes; drain. Mash, but do not purée.
Combine the two cheeses. Arrange alternate layers of squash and cheese in greased casserole dish. Sprinkle layers as you go with green chiles. Pour cream all over. Dot with butter.
Bake at 325 degrees until bubbly.