Texican Squash


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

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
8 servings


  • 2 ½ pounds yellow squash, sliced

  • 4 eggs

  • ½ 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 ¼ cups coarsely crushed corn chips


  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.

Nutrition Facts (per serving)

375 Calories
25g Fat
20g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 375
% Daily Value *
Total Fat 25g 32%
Saturated Fat 12g 62%
Cholesterol 145mg 48%
Sodium 983mg 43%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 20g
Vitamin C 17mg 87%
Calcium 562mg 43%
Iron 2mg 11%
Potassium 393mg 8%

* 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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