10 to 12 yellow squash, cubed

2 tablespoons bacon drippings

3 (4-ounce) cans chopped green chiles

1/4 teaspoon salt

2 cloves garlic, minced

1 pound Velveeta cheese, grated

1 1/4 cups light cream

Salt and pepper to taste

Bread crumbs or corn flake crumbs

Preheat oven to 325° F. In a small amount of water, cook squash until tender; drain. In a separate pan, melt the bacon drippings; add the chiles and salt, and simmer. Add garlic and stir well.

Add cheese and continue to stir until cheese is completely melted. Slowly add cream to cheese sauce, using more cream if sauce becomes too thick.

Season squash with salt and pepper, mash, and place a thick layer in the bottom of a 9x13-inch casserole dish. Top with cheese sauce and continue to layer squash and sauce until all squash and sauce are used. Cover with crumbs and bake 30 minutes. Makes 14 servings.