tex mex squash casserole with rotel

Author of this recipe: Xavier Pitek

a tex mex squash casserole with rotel recipe

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Ingredients

• Squash, cream of chicken soup, rotel

Steps

1. To prepare a tex mex squash casserole with rotel, you'll first need to prepare the squash. Cut the sweet potato in half and scoop out the seeds. Peel the skin and cut the flesh into 1/4-inch cubes. Place the cubed flesh in the bottom of an oven-proof casserole dish. Pour the cream of mushroom soup over the soup. Sprinkle the shredded cheddar cheese on top. Bake the casserole at 350? for 1 hour and 15 minutes or until the cheese is melted and bubbly.

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• tex mex squash casserole with rotel