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. freshly ground pepper

3 cups fine dry breadcrumbs

1/4 cup margarine -- melted

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. Stir together squash and onion mixture, cheese spread and next 4 ingredients until blended; spoon into a lightly greased 13x9 inch-baking dish. Combine breadcrumbs and butter; sprin kle over squash. Bake at 300 degrees F For 55 min. or until golden brown.