https://1041.grocerywebsite.com/Recipes/Detail/1557/
1 Ratings 0 Comments
Yield: 8 servings
| 6 or 7 | large yellow squash, sliced | ||
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| 1/2 | cup | chopped onion | |
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| 1 | jar | (16 oz.) process cheese spread | |
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| 1 | can | cream of chicken soup, undiluted | |
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| 3 | pickled jalapeno peppers, diced | ||
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| 2 | large eggs, slightly beaten | ||
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| 1 | teaspoon | freshly ground pepper | |
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| 3 | cups | fine dry bread crumbs | |
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| 1/4 | cup | butter or margarine, melted | |
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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.
https://1041.grocerywebsite.com/Recipes/Detail/1557/
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