Jalapeno Squash Casserole
Yield
1 casserolePrep
35 minCook
55 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
yellow summer squash
sliced (6 to 7) |
|
| ½ | cup |
onions
chopped |
|
| 16 | ounces |
sharp cheddar cheese spread
processed |
*
|
| 10 | ounces |
cream of mushroom soup
canned, undiluted |
|
| 3 | each |
pickled jalapenos
minced |
*
|
| 1 | x |
liquid egg substitute
equivalent to 2 eggs |
* |
| 1 | teaspoon |
black pepper
freshly ground |
|
| 3 | cups |
bread crumbs
fine |
|
| ¼ | cup |
margarine
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
yellow summer squash
sliced (6 to 7) |
|
| 118 | ml |
onions
chopped |
|
| 462.4 | ml/g |
sharp cheddar cheese spread
processed |
*
|
| 289 | ml/g |
cream of mushroom soup
canned, undiluted |
|
| 3 | each |
pickled jalapenos
minced |
*
|
| 1 | x |
liquid egg substitute
equivalent to 2 eggs |
* |
| 5 | ml |
black pepper
freshly ground |
|
| 7.1E+2 | ml |
bread crumbs
fine |
|
| 59 | ml |
margarine
melted |
|
Directions
Cover and cook squash and onions in a small amount of boiling water in a large 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 300℉ (150℃) For 55 min. or until golden brown.
