Squash and Cheese Casserole with Chiles

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 8

4 pounds yellow squash
2 pounds zucchini
1 large onion -- chopped
2 tablespoons sugar
1 teaspoon salt
2 cups water
1 cup grated cheddar cheese -- sharp
1 cup Velveeta cheese -- shredded
4 tablespoons green chiles -- chopped
1 cup light cream
butter

Slice yellow squash and zucchini and combine with onion in saucepan; add sugar, salt and water. Cover and cook over moderate heat until tender, 15 to 20 minutes; drain. Mash but do not puree. Combine the two cheeses. Arrange alternate layers of squash and cheese in greased casserole. Sprinkle layers as you go with green chiles. Pour cream over all. Dot with butter and bake at 325 degrees F. until bubbly.

Serve from casserole.

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