Klein Bros Southwestern Squash Casserole

INGREDIENTS:

• 5–6 lbs. Yellow Squash

• ⅔ Cup Klein Bros. Salsa Verde

• 2 Tsp Ground Cumin

• 3 Cups Corn Chips, Crushed

• 1 (10.5 oz) Can Cheddar Cheese Soup

• 2 Tbsp Cooked Crumbled Bacon

• 1 Tsp Salt

• 1 Large Egg, Beaten

• 4 Tbsp Melted Butter

• ½ Tsp Ground Black Pepper

• 3 Cups Shredded Cheddar Cheese

• 1 Tsp Onion Powder

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INSTRUCTIONS:

• Preheat the oven to 350ºF — Spray a 9x12 glass baking dish with cooking spray; don’t skip this unless you like stuck-on cheesy messes.

• Boil the squash — Cut squash into thick chunks. Toss them into a pot of boiling water and cook until fork-tender. Drain them in a colander, mash gently, and let that liquid drip, drip, drip right out.

• Crush the chips — Toss your corn chips in a zip-top bag and smash with a rolling pin or wooden spoon till crumbly.

• Mix it up — In a large bowl, combine squash, Klein Bros. Salsa Verde, crushed chips, cheese soup, cumin, salt, pepper, onion powder, bacon, melted butter, egg, and cheddar cheese. Stir until everything’s playin’ nice.

• Bake it — Pour the mixture into your greased dish. Slide it into the oven and bake for 45 minutes, or until golden, bubbly, and begging for seconds.