1 medium onion, finely chopped
1 tsp. sugar
1 1/2 c. grated cheese (American or Longhorn)
1/2 c. cracker crumbs
1 small (4 oz.) can chopped green chilies
1/2 c. evaporated milk or 1/2 c. milk
1 1/2 to 2 qt. yellow cut squash (skin on)
butter, salt and pepper to taste

Cook squash with just enough water to prevent sticking. When tender, mash squash. Add onion, butter, salt, pepper and sage. Cook over low heat uncovered until liquid is gone. Cool to lukewarm. Fold in cheese and cracker crumbs, chilies and milk. Pour into buttered baking dish and top with some additional cheese and cracker crumbs.

Bake at 350°F for 30 to 45 minutes or until golden brown.

This may be frozen.