Ingredients
- 24 crackers (crushed)
- 4 squash (yellow)
- 2 green chilies (chopped)
- 1 water
- 2 cups onion (chopped)
- 4 ounces cheddar cheese (grated)
- 1 tablespoon oil
Cook squash in water; drain and set aside. Saute onion and chilies in oil unti l tender. In a 1 1/2-quart casserole dish alternate layers of onions, squash a nd cheese. Top with cracker crumbs. Bake at 350 degrees F. for about 30 minu tes until bubbly throughout.
(144 calories per serving) 1 serving=1 1/2 Vegetable exchanges 1/2 Bread exchan ge 1/2 Lean Meat exchange 1 Fat exchange
