Southwestern Squash Casserole

recipe
This updated version of squash casserole comes together quickly and easily.

Yield:

Makes 6 to 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Bake: 20 Minutes

Ingredients

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

Preparation

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.

September 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note