Mexican Squash - cooking recipe

Ingredients

4 lb. yellow squash, sliced
dash of salt
1/2 tsp. sugar
2 jalapeno peppers, chopped
1 medium onion, chopped
1/4 c. milk
1 lb. Velveeta, grated

Preparation

Combine in a saucepan the squash, salt, sugar, pepper and onion; simmer in a small amount of water until tender.
Remove from heat and drain well by mashing in a colander.
Pour into a 2-quart casserole.
Add milk and cheese.
Mix.
Bake at 350\u00b0 for 30 minutes or until cheese is bubbly.
Serves 6 to 8.