Southwestern Squash Casserole

• 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

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.

yellow squash, zucchini, water, cheddar cheese soup, tortilla chips, green chilies, onion, taco, egg, shredded monterey

Taken from www.food.com/recipe/southwestern-squash-casserole-200990 (may not work)