2 1/4 Lb. yellow squash
1 Small jar jalapeno cheese whiz
1 Medium onion, chopped
1 Small can green chilies, chopped
1/2 Can cream of chicken soup
Toasted bread crumbs
Cook squash and drain. Spread cheese whiz in bottom of buttered casserole. Cover with squash, onions, chilies and beaten eggs. Pour soup over all. Cover and bake at 350’F. for 30 minutes.
Tip: For a less chili taste use plain cheese whiz. Mom uses a whole can of soup.
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!