6 med. yellow squash, sliced
1 tsp. salt
4 oz. Velveeta, cut into chunks
Parsley flakes
2 jalapeno peppers, seeded and minced
1 lg. chopped onion
1 tsp. sugar
2 tbsp. milk
Paprika

Preheat oven to 350 degrees. Boil squash and onion in water with sugar and salt until tender; drain well in colander. Place squash into a lightly greased 1 1/2 quart casserole. Prepare a sauce of Velveeta and milk over low heat. Pour sauce over squash. Add peppers and stir well. Top with parsley and paprika. Bake for 10-15 minutes. Note: Green peppers can be used instead of jalapenos. It will then not be red hot. This variation can be made ahead of time.