Southwestern Squash Casserole

Name: Southwestern Squash Casserole
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 1 lb yellow squash, sliced; 1 lb zucchini, sliced; 1 cup water; 1 (10 3/4 ounce) can cheddar cheese soup; 1 cup crushed tortilla chips; 1 (4 1/2 ounce) can chopped green chilies, undrained; 1/4 cup chopped onion; 2 tablespoons taco seasoning; 1 large egg, lightly beaten; 1 cup shredded monterey jack and cheddar cheese blend

(2)

Recipe by KathyP53

This is a great accompaniment for a Mexican feast. A spicy, different way to prepare fresh summer squash.

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READY IN: 45mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

lb yellow squash, sliced
1

lb zucchini, sliced
1

cup water
1

(10 3/4 ounce) can cheddar cheese soup
1

cup crushed tortilla chips
1

(4 1/2 ounce) can chopped green chilies, undrained
¹⁄₄

cup chopped onion
2

tablespoons taco seasoning
1

large egg, lightly beaten
1

cup shredded monterey jack and cheddar cheese blend

DIRECTIONS

Place first 3 ingredients in a large microwave-safe glass bowl, and cover tightly with plastic wrap.
Pierce plastic wrap with a fork several times to vent.
Microwave on HIGH 8-9 minutes or until veggies are tender; drain.
Press between layers of paper towels to remove excess moisture.
Stir together cooked veggies, cheddar cheese soup, and next 5 ingredients until well blended.
Spoon into a lightly greased 11 x 7" baking dish.
Sprinkle evenly with cheese.
Bake at 450 degrees for 20 minutes or until lightly browned and bubbly.

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