Southwestern Squash Casserole....

Source: Lois Murphy



1 pound yellow squash, sliced

1 pound zucchini, sliced

1-cup water

1 (10 3/4 ounce) can CAMPBELL's Cheddar Cheese Soup

1 cup crushed tortilla chips

1 (4.5 ounce) can chopped green chilies - 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



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 10 minutes or until vegetables are tender; drain.

Press between layers of paper towels to remove excess moisture.  

Stir cheddar cheese soup and next 5 ingredients until well blended.

Add squash - stir well until squash is coated.  Spoon into a lightly

greased 11 x 7 inch baking dish.  Sprinkle evenly with cheese.

Bake at 450 degrees for 20 minutes or until lightly browned.

Serves 6-8.