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Texican Squash

Texican Squash

Lynn

"My Mom gave me this recipe. It's a different spin on the regular squash casserole."
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Ingredients

55 m servings 375 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 983 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
  2. Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool.
  3. In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
  4. Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.
  5. Bake in preheated oven for 30 minutes.

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Reviews

Read all reviews 25
  1. 27 Ratings

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Most helpful positive review

This was really, really good. It was like a squash nacho or something. Definitely something I will make again.

Most helpful critical review

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 bec...

Most helpful
Most positive
Least positive
Newest

This was really, really good. It was like a squash nacho or something. Definitely something I will make again.

Excellent recipe! I received many compliments. Don't change a thing. Thanks!

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 ...

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 bec...

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 lar...

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...

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.

Out of eggs so subbed 3 C cottage cheese for milk and eggs. Added diced jalapenos in place of green chiles. Terrific casserole that seems to keep well in the fridge a day or two for lunches. Wil...

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