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.
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!