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Southwestern Squash Casserole

Prep time 25 mins
Bake time 20 mins
Yield Makes 6 to 8 servings
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

  1. 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.

  2. 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.

  3. Bake at 450° for 20 minutes or until lightly browned.