6 large yellow squash — sliced (6 to 7)
1/2 cup chopped onion
1 16 oz jar processed cheese spread
1 10 oz can cream of mushroom soup — undiluted
3 jalapeno peppers — (pickled) minced
Egg Replacer equivalent to 2 eggs 1 tsp. freshly ground pepper
3 cups fine dry breadcrumbs
1/4 cup margarine — melted
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 13×9 inch-baking dish. Combine breadcrumbs and butter; sprin kle over squash. Bake at 300 degrees F For 55 min. or until golden brown.