Squash Casserole

1. 6 medium yellow squash (sliced)
2. 1 small onion (chopped)
3. 1 cup velveeta cheese (cut into 1/2 inch cubes)
4. 1 can (4 oz.) chopped green chiles

Boil squash and onion until tender. Drain well and mix with cheese and chiles. Pour into buttered baking dish. Bake 15 minutes at 375 degrees. Serves 6 to 8.

I have a 6" cast iron skillet that I use for double (or single) serving dishes. I think I will cut this to 1 squash, alter other ingredients to match and have me a go to side dish. With credit to you Mama of course.

BTW I do use iron skillets for casseroles.

I use iron skillets for carreroles as well - I try to use mt cast iron as much as possible.

The other day I went out to lunch at a Restaurant and the entree I ordered can out in a tiny iron skillet, it was cute and tasted really good. It was about a 5 in. round skillet.

I have several sizes but my individual serving one is 6". Shows how much I eat. I've actually done a stir fry on the grill with my 8" one and I was the only one at home at the time.