2 lbs. yellow crookneck squash
1 lb. zucchini squash
1 lg. onion, coarsely chopped
6 tbsp. butter
7 tbsp. flour
2 1/2 c. milk
4 oz. can Old El Paso chopped green chilies
1 lb. grated Longhorn cheese
1/2 lb. sharp Cracker Barrel cheese
Cracker crumbs
Salt to taste

Slice squash and steam with onion until just tender. Drain very well. Add salt to taste. Drain again if necessary. Put squash in 11 x 14 inch buttered casserole dish. Make sauce.

Melt butter, stir in flour, gradually add milk, stirring constantly until thickened. Add green chilies and cheese. Cook sauce until cheese melts. Pour over squash. Sprinkle top with crushed cracker crumbs. Dot with butter. Bake at 325 degrees until bubbly and light brown.