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