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.
Yummy! So good! I’ll be sure to use a sharp knife to slice my water 😉
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It takes a really sharp one!
Sent from Trudy K iPhone
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