9 med. zucchini
1 lb. Velveeta or Mexican Velveeta
2 tbsp. minced onions
1 cube butter
Ritz cracker crumbs (20 crackers)
1 can Mexican tomatoes and green chilies, diced

Scrub squash. Slice in rounds. Simmer in small amount of water, add onions, steamed but firm. Drain well. Slice butter and cheese. Layer squash, butter and cheese in casserole. Pour on can of Mexican tomatoes and green chilies, being sure it mixes and sinks to bottom. Put cracker crumbs on top and bake at 350 degrees for 45 minutes.