Mexican Zucchini Casserole Recipe

• 9 med. zucchini
• 1 pound Velveeta or possibly Mexican Velveeta
• 2 tbsp. chopped onions
• 1 cube butter
• Ritz cracker crumbs (20 crackers)
• 1 can Mexican tomatoes and green chilies, diced

1. Scrub squash.
2. Slice in rounds.
3. Simmer in small amount of water, add in onions, steamed but hard.
4. Drain well.
5. Slice butter and cheese.
6. Layer squash, butter and cheese in casserole.
7. Pour on can of Mexican tomatoes and green chilies, being sure it mixes and sinks to bottom.
8. Put cracker crumbs on top and bake at 350 degrees for 45 min.

zucchini, velveeta, onions, butter, cracker crumbs, tomatoes

Taken from cookeatshare.com/recipes/mexican-zucchini-casserole-58597 (may not work)