Mexican Squash - cooking recipe

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

Preparation

Cook sliced squash until tender; drain.
Place cheese in bottom of buttered casserole.
Combine onion, peppers and eggs. Put half of squash in casserole; salt and pepper to taste.
Spread 1/2 of egg mixture on squash.
Add remaining squash, then onion and egg mixture, salt and pepper.
Crumble 2 slices toasted bread over top and pour soup over that.
Bake at 350\u00b0 for 35 to 40 minutes.