|
|
|
4 yellow squash, about 1 pound 1 medium onion, chopped 1/2 teaspoon salt 1/2 cup water 1 (4-ounce) can chopped green chiles, undrained 1 (2-ounce) jar chopped pimiento, drained 1 cup (4 ounces) cubed Monterey Jack cheese 3/4 cup crushed corn chips Cut squash into 1/4-inch slices. Combine first 4 ingredients in a saucepan; cook 6-8 minutes or until tender. Drain well. Add chiles, pimiento, and cheese. Spoon into a lightly greased 1 3/4-quart casserole. Sprinkle with corn chips. Bake at 350 degrees for 20 minutes or until bubbly. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |