Nope, but here ya go, put it where you think it needs to be!
Jalapeno Squash Casserole
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. Fresh ground pepper
3 cup Fine dry bread crumbs
1/4 cup margarine; melted
1. 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.
2. Stir together squash and onion mixture, cheese spread and next 4 ingredients until blended; spoon into a lightly greased 13×9 inch-baking dish.
3. Combine breadcrumbs and butter; sprin kle over squash.
4. Bake at 300 degrees F For 55 min. or until golden brown.