Southwestern Squash Casserole |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a great accompaniment for a Mexican feast. A spicy, different way to prepare fresh summer squash. 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 |
Directions:
1. Place first 3 ingredients in a large microwave-safe glass bowl, and cover tightly with plastic wrap.
2. Pierce plastic wrap with a fork several times to vent.
3. Microwave on HIGH 8-9 minutes or until veggies are tender; drain.
4. Press between layers of paper towels to remove excess moisture.
5. Stir together cooked veggies, cheddar cheese soup, and next 5 ingredients until well blended.
6. Spoon into a lightly greased 11 x 7 baking dish.
7. Sprinkle evenly with cheese.
8. Bake at 450 degrees for 20 minutes or until lightly browned and bubbly.
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