Jalapeno Squash Casserole

Customer Rating: 5

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Yield: 8 servings

Ingredients

6 or 7 large yellow squash, sliced

1/2 cup chopped onion

1 jar (16 oz.) process cheese spread

1 can cream of chicken soup, undiluted

3 pickled jalapeno peppers, diced

2 large eggs, slightly beaten

1 teaspoon freshly ground pepper

3 cups fine dry bread crumbs

1/4 cup butter or margarine, melted

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Directions:

Cover and cook squash and onion in a small amount of boiling water in a large saucepan 5 minutes or just until tender; drain well. Stir together squash and onion mixture, cheese spread, soup, jalapeno peppers, eggs and ground pepper until blended; spoon into a lightly greased 9x13 in. baking dish. Combine breadcrumbs and butter. Sprinkle over squash mixture. Bake at 300 F. for 55 minutes or until golden brown.

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