Southwestern Squash Casserole

Ingredients

• 4.5 ounce chiles green undrained chopped canned
• 10.8 ounce condensed cream of cheddar cheese soup canned
• 1 large eggs lightly beaten
• 4 ounces monterey jack and cheddar cheese blend shredded
• 0.3 cup onion chopped
• 2 tablespoons taco seasoning 
• 1 cup tortilla chips crushed
• 1 cup water 
• 1 pound baby squash yellow sliced
• 1 pound zucchini sliced

Equipment

• bowl
• paper towels
• oven
• plastic wrap
• baking pan
• microwave

Directions

1. 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 8 to 9 minutes or until vegetables are tender; drain. Press between layers of paper towels to remove excess moisture.
2. Stir together cooked vegetables, Cheddar cheese soup, and next 5 ingredients until well blended; spoon into a lightly greased 11- x 7-inch baking dish.
3. Sprinkle evenly with cheese.
4. Bake at 450 for 20 minutes or until lightly browned.