4 c. summer squash, sliced, 1/2 inch thick
2 tbsp. butter
1/3 c. chopped onion
1 tbsp. corn oil
3 tbsp. flour
1 1/2 c. warm milk
1 c. sharp cheese
1-3 chopped jalapeno peppers to taste

Heat oven to 350 degrees. Butter a 8 inch casserole; heat butter and oil in saucepan. Boil squash in water 3 minutes until tender. Drain and spread in casserole. Saute onion until limp, about 3 minutes. Whisk in flour, stirring constantly over low heat. Whisk in milk, stir until thick. Pour over squash and bake uncovered 20 minutes.