This updated version of squash casserole comes together quickly and easily.
1 pound yellow squash, sliced
1 pound zucchini, sliced
1 cup water
1 (10 3/4-ounce) can cheddar cheese soup
1 cup crushed tortilla chips
1 (4.5-ounce) can chopped green chiles, undrained
1/4 cup chopped onion
2 tablespoons taco seasoning
1 large egg, lightly beaten
1 cup (4 ounces) shredded Monterey Jack and Cheddar cheese blend
How to Make It
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 at HIGH 8 to 9 minutes or until vegetables are tender; drain. Press between layers of paper towels to remove excess moisture.
Stir together cooked vegetables, Cheddar cheese soup, and next 5 ingredients until well blended; spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with cheese.
Bake at 450° for 20 minutes or until lightly browned.
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This is a good Mexican twist on a classic Southern dish. Be sure you like taco seasoning...there's a lot in there and the flavor really comes through. Wondering if halving the amount would make it more subtle...without being under-seasoned. I think I crushed the chips too much, because it didn't have the crunch I thought it would.
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