Recipe by Lynn
"My Mom gave me this recipe. It's a different spin on the regular squash casserole."
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2 1/2 pounds
yellow squash, sliced
Monterey Jack cheese, shredded
1 (4 ounce) can
chopped green chile peppers
1 1/4 cups
coarsely crushed corn chips
This was really, really good. It was like a squash nacho or something. Definitely something I will make again.
I thought this recipe was just so-so. When I took this out of the oven, I was kind of expecting something with a little more TASTE. This recipe was kind of bland. I even added more cheese because we are cheese freaks around here. The eggs also give it a really weird texture when baked. I don't think it is really worth your time to try it. I would not make it again.
Excellent recipe! I received many compliments. Don't change a thing.
This is easy and absolutely fantastic! Yellow squash was out of season, so I used zucchini and it worked great. My 7 year old stepdaughter wasn't crazy about the squash, but said if I made it with broccoli it would be "perfect!" I'm going to give it a try - seems like lots of different veggies would work! Thank you!
I love this recipe. Goes great with a mexican food or give a great vegetable change for a side dish with beef or chicken. Don't change a thing!
Comfort food using summer garden squash. Tasty and ingredients can easily be added to suit your taste.
I didn't have green chiles on hand, so I added a can of Rotelle with tomato, pepper, and cilantro along with 1 tsp of red pepper flakes and chili powder. It was fantastic. My husband who hates squash, but loves salsa even liked it.
Think of this as a cornmeal crusted yellow squash quiche with and a crispy topping. 5 stars for ease, and the idea, but it needs help! I sauted the thinly sliced yellow squash with a chopped large onion and garlic till softened, I added cumin, cilantro, smoked paprika. I used a 7 oz can of green chilies, used only 1/2 of the cheese. I added a sliced garden tomato on top of the filling, before the extra chip topping. I served this with a fresh garden salsa, green beans and cucumber-tomato salad (most of our dinner came from our garden!) I made two 9" pies, and baked them for 30 minutes. I LOVE that I can use the broken tortilla chips in the bottom of the bag instead of making a bottom crust! Wish I'D thought of that, and will use the idea for other savory pies!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 222
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