Busters Recipes

Jalapeño Squash Casserole

6 or 7 large yellow squash, sliced
1/2 c. chopped onion
1 jar (16 ozs.) process cheese spread
1 can cream of chicken soup, undiluted
3 pickled jalapeño peppers, diced
2 large eggs, slightly beaten Save!
1 tsp. freshly ground pepper
3 cs. fine dry bread crumbs
1/4 c. butter or margarine, melted

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,
jalapeño peppers, eggs and ground pepper until blended; spoon
into a lightly greased 9 x 13 inch baking dish.
Combine breadcrumbs and butter.
Sprinkle over squash mixture.
Bake at 300 degrees for 55 minutes or until golden brown.

Makes 8 servings.