2 lbs. yellow squash
1 lg. onion
1 can shoe peg corn
1 c. Velveeta cheese
1 sm. can hot chili peppers
1 tsp. sugar
Salt and pepper
cracker crumbs

Boil cut up squash and onions until tender in very little water. Mix corn, cheese and peppers with squash and onions after they have been cooked and mashed. Season to taste with salt and pepper, add sugar. (This may be frozen at this time if you wish). Put into casserole and top with cracker crumbs. Bake at 350 degrees until brown.