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.
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