Two-Squash Casserole (Southern Living 1979)

I really like squash.  I have come to realize, though, that this is one vegetable that my normally un-picky eaters prefer NOT to have.  I think it's the texture for all of them.  However, when I saw this recipe, I wanted to try it.  I thought maybe they'd like it because of the cheese.  I couldn't trick them, though.  They didn't like it.  I did - except the onions.  Even with the onion being straight from Vidalia, Georgia, it was just too onion-y for me.

 

Two-Squash Casserole
2 yellow squash, cut into 1/2-inch slices
2 zucchini, cut into 1/2 inch slices
1 medium onion, chopped (wish I'd skipped this for personal taste reasons)
1 (8-oz) can tomato sauce
1 (4-oz) can chopped green chiles
1/2 t salt
1 cup shredded Cheddar cheese

Steam yellow squash and zucchini.
Saute onion in dash of olive oil or well sprayed pan until tender but not brown.
Combine tomato sauce, chiles, and salt; stir well.
Place yellow squash in 1.5-qt deep casserole; add onion, spreading evenly.  Pour half of sauce over onion; add zucchini, and pour remaining sauce over top.  Sprinkle with cheese.  Bake at 350F for 30 minutes.