This is a print preview of "Mexican Zucchini Casserole" recipe.

• Click here to print
• or return back to Mexican Zucchini Casserole.

Mexican Zucchini Casserole Recipe

by CookEatShare Cookbook

Ingredients

9 med. zucchini 1 pound Velveeta or possibly Mexican Velveeta 2 tbsp. chopped onions

1 cube butter Ritz cracker crumbs (20 crackers) 1 can Mexican tomatoes and green chilies, diced

Directions

1. Scrub squash. Slice in rounds. Simmer in small amount of water, add in onions, steamed but hard. Drain well. Slice butter and cheese. Layer squash, butter and cheese in casserole. Pour on can of Mexican tomatoes and green chilies, being sure it mixes and sinks to bottom. Put cracker crumbs on top and bake at 350 degrees for 45 min.

© 2024 CookEatShare