Zucchini/Crookneck Casserole

Ingredients:
6 c sliced summer squash
2 cans cream soup
2 c crushed corn chip crumbs
1 ½ c grated sharp cheddar cheese
2 c sour cream
2 cans or ½ c. chopped green chiles

Directions:
Cook squash in ½ inch water in covered pot for 5 minutes. Drain (save liquid to add to soups) Mix with soup, 2/3 of the cheese and sour cream. Put ½ of corn chip crumbs on bottom of greased 9x13 casserole. Spoon the squash mixture over the top and spread evenly. Top with cheese and then crumb mixture. Bake 350º for about 30 minutes. The squash mixture can be frozen for up to six months. Just thaw and use crumbs and cheese as directed.