1 1/2 lbs. yellow squash
1/4 c. chopped onion
12 oz. can Mexicorn
Grated Cheddar cheese
Dip size corn chips

Wash and slice squash. Boil until tender. Drain. In skillet saute onion. Add boiled and well drained squash and mash. Drain and add 12 ounce can Mexicorn and heat for 15 minutes. In casserole dish alternately layer squash and grated cheese ending with cheese on top. Insert dip size corn chips around casserole dish. Bake in 300 degree oven for 15 minutes. Serves 6.