SOUTHWESTERN SQUASH CASSEROLE

Southwestern Squash Casserole image

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

Provided by KathyP53

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 175.8, Fat 10.9, SaturatedFat 6.5, Cholesterol 63.7, Sodium 507.5, Carbohydrate 11.3, Fiber 2.2, Sugar 4.1, Protein 9.8

*** Explore more Southwestern Squash Casserole Recipes »

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