Ingredients
- 6 squash (yellow sliced)
- 3 jalapeno peppers
- 2 eggs
- 700 gr fine dry breadcrumbs
- 280 ml cream of mushroom soup (undiluted)
- 240 gr processed cheese spread
- 60 gr onion (chopped)
- 55 gr margarine melted
- 3 gr pepper (freshly ground)
Cover and cook squash and onions in a small amount of boiling water in a l arge saucepan, 5 minutes or until tender; drain well. Stir together squash and onion mixture, cheese spread and next 4 ingredients until blended; spoon into a lightly greased 13x9 inch-baking dish. Combine breadcrumbs and butter; sprin kle over squash. Bake at 150ÂșC For 55 min. or until golden brown.