Southwestern Squash Casserole....
Source: Lois Murphy

1 pound yellow squash, sliced
1 pound zucchini, sliced
1-cup water
1 (10 3/4 ounce) can CAMPBELL's Cheddar Cheese Soup
1 cup crushed tortilla chips
1 (4.5 ounce) can chopped green chilies - undrained 
1/4 cup chopped onion 
2 tablespoons taco seasoning
1 large egg, lightly beaten 
1 cup (4 ounces) shredded Monterey Jack and Cheddar cheese blend

Place first 3 ingredients in a large microwave-safe glass bowl, 
and cover tightly with plastic wrap; pierce plastic wrap with a 
fork several times to vent.  
Microwave at HIGH 10 minutes or until vegetables are tender; drain.
Press between layers of paper towels to remove excess moisture.  
Stir cheddar cheese soup and next 5 ingredients until well blended.
Add squash - stir well until squash is coated.  Spoon into a lightly
greased 11 x 7 inch baking dish.  Sprinkle evenly with cheese.
Bake at 450 degrees for 20 minutes or until lightly browned.
Serves 6-8.