1 lb. yellow squash (cooked until tender & well drained)
1 lb. zucchini squash
1 sm. onion, chopped
1 sm. jar Cheez Whiz (8 oz.)
1 tsp. salt
Bread crumbs can use Pepperidge Farm herb season stuffing
2 tbsp. butter
1 jalapeno, chopped
1 can cream of chicken soup
1 egg, well beaten

Saute onion and jalapeno in butter. Remove from heat. Add cheese, soup, salt and egg; mix well. Blend in squash. Pour into greased baking dish. Cover with stuffing. Dot with butter. Bake 25-30 minutes at 350 degrees. Serves 6-8.