6 c. sliced summer squash
1/3 c. chopped onion
1/2 c. chopped celery
4 oz. sliced mushrooms
1 can green chiles
4 oz. Velveeta
2 c. milk
2 tbsp. butter
1 tbsp. sugar

Boil squash until tender. Saute onion, celery and mushrooms in butter. Drain squash and add milk and Velveeta and sugar. Simmer until Velveeta completely blended. Add sauteed mixture and green chiles. Salt and pepper to taste. Simmer for 20 minutes. Pour in casserole dish. Top with grated Velveeta if desired.