Mexican Squash

Name: Mexican Squash
Ingredients: 1 1/2 lb. yellow squash; small amount jalapeno pepper, chopped; 1 small jar Cheez Whiz; 2 eggs, beaten; 1 medium onion, chopped; 1 can cream of chicken soup

6 ingredients

7 steps

Ingredients

1 1/2 lb. yellow squash
small amount jalapeno pepper, chopped
1 small jar Cheez Whiz
2 eggs, beaten
1 medium onion, chopped
1 can cream of chicken soup

Directions

1

Cook sliced squash until tender; drain.
2

Place cheese in bottom of buttered casserole.
3

Combine onion, peppers and eggs. Put half of squash in casserole; salt and pepper to taste.
4

Spread 1/2 of egg mixture on squash.
5

Add remaining squash, then onion and egg mixture, salt and pepper.
6

Crumble 2 slices toasted bread over top and pour soup over that.
7

Bake at 350° for 35 to 40 minutes.