1 lb. yellow squash, cut into 1/2 inch slices
1 lb. zucchini, cut into 1/2 inch slices
1 med. onion, chopped
2 tbsp. bacon drippings
8 oz. can tomato sauce
4 oz. can chopped green chilies
1/2 tsp. salt
1 c. shredded cheddar cheese
Italian bread crumbs

Cook squash and zucchini separately in a small amount of boiling salted water for 5 minutes; drain well. Saute onion in bacon drippings until tender but not brown. Combine tomato sauce, chilies, and salt. Stir well. Place yellow squash in a 1 1/2 quart deep casserole and add onion, spreading evenly. Pour half of sauce over onion, add zucchini and pour remaining sauce over top. Sprinkle with cheese and top with bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly. Yields about 6 servings.