Southwestern Squash Casserole

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

Yield: Makes 6 to 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
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

  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.
My Notes

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

Add Note

Southwestern Squash Casserole Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy