Texican Squash Recipe
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"My Mom gave me this recipe. It's a different spin on the regular squash casserole."
Original recipe yield: 8 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 45 Minutes
- Ready In:
- 55 Minutes
- Servings:
- 8
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Texican Squash INGREDIENTS:
- 2 1/2 pounds yellow squash, sliced
- 4 eggs
- 1/2 cup milk
- 1 pound Monterey Jack cheese, shredded
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons all-purpose flour
- 1 (4 ounce) can chopped green chile peppers
- 1 1/4 cups coarsely crushed corn chips
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Texican Squash DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
- 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.
- In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
- 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.
- Bake in preheated oven for 30 minutes.
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