Ingredients:
4 Yellow squash (1 lb.)
1 Medium onion (chopped)
1/2 Teaspoon salt
1/2 Cup water
1 Can green chilies (4 oz. can drained)
1 Jar pimentos (2 oz. chopped and drained)
1 Cup cubed Monterey Jack cheese
2 Hard cooked eggs (sliced)
3/4 Cup crushed corn chips
Cut squash into 1/4 in. slices. Combine first 4 ingredients in a saucepan. Cook 6 to 8 minutes or until squash is tender. Drain, add chilies, pimentos, and cheese. Spoon into a lightly greased 1 3/4 quart casserole. Place egg slices on top and sprinkle with corn chips. Bake at 350 degrees for 20 minutes or until casserole is thoroughly heated. Serves 4.
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