Mexican Squash Casserole Recipe

• 12 med. yellow summer squash, sliced
• 1 sm. onion, sliced
• 2 cans cream of chicken soup
• 2 cans green roasted chilies
• Salt and pepper to taste
• 1 pkg. corn tortillas
• 2 1/2 c. grated American cheese
• Paprika

1. Steam squash and onion together in saucepan till limp.
2. Don't overcook squash.
3. Drain well.
4. Pour into large mixing bowl.
5. Add in soup and chilies; season with salt and pepper.
6. Mix well.
7. Cover bottom of large oblong baking dish with tortillas.
8. Spread half the squash mix over tortillas; sprinkle with part of the grated cheese.
9. Repeat layers, ending with a generous layer of grated cheese.
10. Sprinkle paprika over cheese; cover.
11. Bake at 350 degrees for 30 min or possibly till cheese is bubbly.
12. Remove from oven; let stand for 15 min before serving.
13. Yield: 6 servings.

yellow summer squash, onion, cream of chicken soup, chilies, salt, corn tortillas, american cheese, paprika

Taken from cookeatshare.com/recipes/mexican-squash-casserole-57358 (may not work)