4 med. squash
1/4 c. butter
1 sm. thinly sliced onion
1 clove chopped garlic
1 (4 oz.) can green chiles
1 (15 oz.) can whole corn
1/4 c. cream
3/4 c. grated cheddar
Salt and pepper to taste

Saute squash in butter, add onion cook until barely tender. Reduce heat add all other ingredients except cheese, simmer just until blended. Pour into 1 quart casserole, put cheese over top and bake 375 degrees uncovered for 20 minutes. Serve 6.