10 to 12 yellow squash, cubed
2 tbsp. bacon drippings
3 (4 oz.) cans chopped green chilies
1/4 tsp. salt
2 cloves garlic, minced
1 lb. Velveeta cheese, grated
1 1/4 c. light cream
Salt & pepper to taste
Bread crumbs or corn flake crumbs

Place cubed squash in a large saucepan. Add a small amount of water and cook squash until tender and drain. In a separate pan, melt the bacon drippings, add the chilies and salt and simmer. Add garlic and stir well. Add cheese and continue to stir until cheese is completely melted.

Slowly add the cream to the cheese sauce, using more cream if the sauce is too thick. Season squash with salt and pepper, mash, and place a thick layer in the bottom of a 9 x 13 inch casserole. Top with cheese sauce and continue to layer until all the squash and sauce are used. Cover with crumbs and bake at 325 degrees for 30 minutes.