Courtesy: Threadgill’s Restaurant in Austin, TX

Prep time:  30 minutes
Cooking time:  30 minutes
Serves 10 people

• 2 tablespoons butter or margarine
• 2 cups onion, diced
• 4 pounds yellow squash, sliced ¼ inch thick
• 8 ounces Velveeta cheese cubed in ¾ chunks
• 1 can cream of celery soup
• 1 can green chilies, diced (can use Cajun spices as a substitute)
• 1/2 cup breadcrumbs

1. Preheat oven to 350 degrees
2. In 14 inch pan, sauté onion in butter.  Add squash and cook until slightly softened.  Remove and drain. (This is critical. Squash has a lot of water in it)
3. Mix squash and onions with soup, green chilies and cheese in a large bowl and put in a large casserole dish.
4. Cover with breadcrumbs and bake for about 30 minutes or until it is completely hot.  You can add grated cheese on top the last 10 minutes or so.