Southwestern Squash Casserole |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This updated version of squash casserole comes together quickly and easily. 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 |
Directions:
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.
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