3 crookneck squash
1 can cream style corn
1/2 cup chopped onion
1 small can green chilis
1 cup grated Velveeta cheese
1/2 stick butter
salt and pepper to taste
1 egg, beaten
1 cup crushed corn flakes
Slice and cook squash in medium sized sauce pan over medium high heat until slightly tender; about 10 minutes. Drain the liquid from the pan and add the cream corn, green chilis, 1/2 of the cheese, 1/2 of corn flakes and 2 tablespoons of butter. Stir. Pour into greased casserole dish and top with remaining cheese, corn flakes and drizzle with butter. Bake at 350F for 30 to 45 minutes.
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