Mexican Squash Casserole Recipe

Name: Mexican Squash Casserole
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

by CookEatShare Cookbook

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Servings: 8

Ingredients

Cost per serving $2.07 view details

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

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.

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Amount Per Serving	%DV
Serving Size 458g
Recipe makes 8 servings
Calories 308
Calories from Fat 165	54%
Total Fat 18.75g	23%
Saturated Fat 10.06g	40%
Trans Fat 0.0g
Cholesterol 49mg	16%
Sodium 766mg	32%
Potassium 1000mg	29%
Total Carbs 22.0g	6%
Dietary Fiber 4.1g	14%
Sugars 9.74g	6%
Protein 16.71g	27%

Mexican Squash Casserole Recipe

Ingredients