Southwestern Squash Casserole - cooking recipe

Ingredients

1 lb yellow squash, sliced
1 lb zucchini, sliced
1 cup water
1 (10 3/4 ounce) can cheddar cheese soup
1 cup crushed tortilla chips
1 (4 1/2 ounce) can chopped green chilies, undrained
1/4 cup chopped onion
2 tablespoons taco seasoning
1 large egg, lightly beaten
1 cup shredded monterey jack and cheddar cheese blend

Preparation

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 on HIGH 8-9 minutes or until veggies are tender; drain.
Press between layers of paper towels to remove excess moisture.
Stir together cooked veggies, cheddar cheese soup, and next 5 ingredients until well blended.
Spoon into a lightly greased 11 x 7\" baking dish.
Sprinkle evenly with cheese.
Bake at 450 degrees for 20 minutes or until lightly browned and bubbly.