Southwestern Squash Casserole

This is just the old fashioned squash casserole kicked up a bit. Great for potlucks or company, this will add some spice to your dinners.

1 lb yellow squash, sliced

1 lb zucchini, sliced

1 cup water, sliced (just kidding, wanted to see if you were paying attention)

1 (10 3/4 oz) can Campbells cheddar cheese soup

1 cup crushed tortilla chips

1 (4.5 oz) can chopped green chiles (these are very mild, so pour in the whole can)

1/4 cup chopped onion

2 tables taco seasoning

1 large egg, lightly beaten

1 cup (4 oz) shredded monterey jack and cheddar cheese blend

Place first 3 ingredients in a large microwave-safe bowl and cover with plastic wrap; pierce  wrap with a fork several times to vent and microwave at high 8-9 min until squash is tender. Drain very well.

Press between paper towels to remove excess moisture.

Stir together cooked veggies, cheddar cheese soup, and next 5 ingredients and blend well with a spoon. Pour into a greased 11×7 in baking dish that has been sprayed with Pam. Sprinkle evenly with rest of cheese.

Bake at 425 for 20 min ur until lightly browned.