Chile con Queso Squash
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.