Jalapeno Squash Casserole

Customer Rating: 5

1 Ratings 1 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.

Customer Comments

jack W cameron, mo

“truely awesome!”

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