Jalapeno Squash Casserole

Yield:
8 servings

Ingredients:

  1. 6 or 7 large yellow squash, sliced
  2. 1/2 cup chopped onion
  3. 1 jar (16 oz.) process cheese spread
  4. 1 can cream of chicken soup, undiluted
  5. 3 pickled jalapeno peppers, diced
  6. 2 large eggs, slightly beaten
  7. 1 teaspoon freshly ground pepper
  8. 3 cups fine dry bread crumbs
  9. 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.



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