Jalapeno Squash Casserole

Customer Rating: 5

1 Ratings 0 Comments

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

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.

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