Instructions: Cook squash and zucchini separately in sm amts boiling salted water 5 min, drain. Saute onion in bacon drippings until tender but not brown. Combine tomato sauce, chiles and salt, stir well. Place yellow squash in a 1 1/2 qt deep casserole, add onion. Pour on 1/2 of sauce, add zucchini, pour on remaining sauce. Sprinkle with cheese and top with breadcrumbs. Bake 350 for
30 minutes or until bubbly.

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