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Southwestern Squash Casserole


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1 pound yellow squash, sliced

1 pound zucchini, sliced

1 cup water

1 (10 3/4-ounce) can cheddar cheese soup

1 cup crushed tortilla chips

1 (4.5-ounce) can chopped green chiles, undrained

1/4 cup chopped onion

2 tablespoons taco seasoning

1 large egg, lightly beaten

1 cup (4 ounces) shredded Monterey Jack and Cheddar cheese blend

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