Jalapeno Squash Casserole

Customer Rating: 5

1 Ratings 0 Comments

Yield: 8 servings

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Ingredients

check large yellow squash, sliced 6 or 7 large yellow squash, sliced

check chopped onion 1/2 cup chopped onion

check (16 oz.) process cheese spread 1 jar (16 oz.) process cheese spread

check cream of chicken soup, undiluted 1 can cream of chicken soup, undiluted

check pickled jalapeno peppers, diced 3 pickled jalapeno peppers, diced

check large eggs, slightly beaten 2 large eggs, slightly beaten

check freshly ground pepper 1 teaspoon freshly ground pepper

check fine dry bread crumbs 3 cups fine dry bread crumbs

check butter or margarine, melted 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.

Please note that some ingredients and brands may not be available in every store.