Yield: 6 Servings
|3 pounds||Squash; sliced|
|1 medium||Onion; chopped|
|Potato chips; crumbled|
|1 can||(13-oz) evaporated milk|
|½ pounds||American cheese|
Cook squash and onion in salted water until tender. Drain and put into buttered 2-quart casserole. In saucepan, melt butter. Add the flour, gradually add milk. Stir in cheese and simmer until melted. Pour sauce over squash; sprinkle potato chips on top. Bake at 350 for 30 minutes. Even people who don't like squash like this dish! MRS IRVIN BROWN (AMELIA)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .