Here is a yummy one with a little zing!

Jalapeno Squash Casserole

6 or 7 large yellow squash, sliced
1/2 c. chopped onion
1 (16 oz.) jar process cheese spread
1 can cream of chicken soup, undiluted
3 pickled jalapeno peppers, diced
2 large eggs
1 tsp. freshly ground pepper
3 c. 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 min. or just til tender; drain well.

Stir together squash and onion mixture, cheese spreead, and next 4 ingredients until blended; spoon into a lightly greased 9 x 13 in. baking dish. Combine breadcrumbs and butter. Sprinkle over squash mixture.

Bake at 300° for 55 min. or until golden brown.

Yield: 8 servings