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Creamy, Crunchy and Cheesy Squash Casserole

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“Growing up we had alot of squash in our garden. My sister and I came up with this when we were about 12 years old. We still make it the same way for our families today.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 -5 yellow squash, peeled and chopped in big chunks (peeling is optional)
  • 1 medium onion, chopped
  • 1 (10 1/2 ounce) can cream of mushroom soup (I have used cream of chicken)
  • 12 cup milk
  • 1 -2 inch Velveeta cheese, chopped (off the big block)
  • 2 cups shredded cheddar cheese (use more or less)
  • 1 (12 ounce) bag Doritos, broken up (not to fine, you may not use the whole bag so crumble a layer at a time)
  • salt and pepper

Directions

  1. Heat soup and milk in sauce pan.
  2. Add Velveeta stir until melted.
  3. Add squash and onion to mixture and stir gently until mixed.
  4. Layer Doritos in casserole sprayed with cooking spray, just enough to cover bottom good.
  5. Pour enough squash mixture to cover chips.
  6. Sprinkle enough cheese to cover mixture.
  7. Repeat layers until all is used, ending with chips then cheese.
  8. Cover and bake in 350 degree oven for 25 minutes.
  9. Uncover and bake for 10 more minutes until top is lightly brown.

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